Description
Indulge in the comforting flavors of Slow Cooker Pasta e Fagioli, a delightful dish that transforms simple ingredients into a hearty meal. This easy-to-make recipe combines lean ground beef, wholesome beans, and pasta simmered in a savory broth, offering rich taste and nutrition.
Ingredients
Scale
- 1 pound lean ground beef
- 15 ounces white cannellini beans (drained and rinsed)
- 15 ounces dark red kidney beans (drained and rinsed)
- 2 medium carrots (peeled and diced)
- 3 medium celery stalks (diced)
- 1 medium onion (diced)
- 28 ounces crushed tomatoes
- 32 ounces beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup ditalini pasta
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked.
- Transfer the cooked beef to a slow cooker. Add diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, salt, pepper, cannellini beans, and kidney beans.
- Cover the slow cooker. Cook on LOW for 6 hours or HIGH for 4 hours.
- About 30 minutes before serving, stir in uncooked ditalini pasta and cover again until pasta is tender.
- Taste and adjust seasonings if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours on LOW or 4 hours on HIGH
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 318
- Sugar: 5g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg