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Sunday Suppers with Lunchbox Love – Slow Cooker Pasta E Fagioli Soup

Who doesn’t like a warm soup on a cool Fall day…or Winter day! So, put this in your file as a “must make” to warm you up! Add crusty bread and YUM! Check out this recipe and the Skinny Cookie ‘N Cream Chocolate Cake on The Recipe Critic!
  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground beef
  • 2 whole carrots, diced
  • 4 celery stalks, diced
  • 1 medium onion, diced
  • 28 ounce can crushed tomatoes
  • 2 cans (14.5 ounces each) beef broth
  • 2 whole bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • salt and pepper to taste (I added 1 tsp salt and ¼ teaspoon pepper)
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 cup ditalini pasta, uncooked
  1. Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
  2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
  3. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
  4. Season with salt and pepper to taste. Discard bay leaves before serving.
  5. Serve immediately while hot.

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4 Responses to Sunday Suppers with Lunchbox Love – Slow Cooker Pasta E Fagioli Soup

  1. Taylor January 3, 2018 at 3:26 pm #

    Ingredients call for uncooked pasta but the instructions say don’t put the pasta in until ready to serve. Do we cook the pasta seperately or do we add it uncooked and waut until its cooked?

    • Judi January 5, 2018 at 12:33 pm #

      The instructions say to add uncooked pasta 30 minutes before serving 🙂

  2. Nicole November 7, 2018 at 12:00 pm #

    Any idea how many servings this makes?

    • Judi November 7, 2018 at 2:30 pm #

      It serves 8.

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