Crock pot pasta fagioli is a hearty bean-and-pasta soup that's packed with nutrition thanks to the vegetables in this dish. It's incredibly easy to make in a slower cooker and the perfect dish to start on a chilly day, letting it cook while you do whatever else you choose. Simple, super and satisfying.
1 can (15 ounces) cannellini beans, rinsed and drained
2 medium carrots, chopped
1-1/2 cups finely chopped cabbage
1 celery rib, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ditalini or other small pasta
Grated Parmesan cheese, optional
Instructions
1Cook ground beef and onion
2In a large skillet, cook the ground beef and onion until the beef is no longer pink and the onion is tender. Drain the grease.
3Prepare the soup
4Transfer the beef and onion to a 4-quart or 5-quart slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until the vegetables are tender, for about seven to eight hours.
5Add the pasta
6Stir in the pasta. Cover and cook on high heat until the pasta is tender, about 30 minutes. Sprinkle each serving with Parmesan cheese, if desired.
