PASTA E FAGIOLI
Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter
Provided by Myles Williamson
Categories Dinner, Lunch, Soup, Starter, Supper
Time 9h20m
Number Of Ingredients 14
Steps:
- Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
- Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
- Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.
Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
SLOW-COOKER PASTA E FAGIOLI
Steps:
- In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. , Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours. , Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.
Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 885mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
SLOW COOKER PASTA E FAGIOLI
This delicious slow cooker soup comes from Canadian Living. I've made it a couple of times and it tastes better each time I make it.
Provided by Irmgard
Categories Beans
Time 4h40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In skillet, fry bacon over medium-high heat until crisp; transfer to slow cooker.
- Drain fat from skillet.
- Fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
- Scrape into slow cooker.
- Mash 1 cup of the beans; add to slow cooker along with remaining beans.
- Add stock, tomatoes and bay leaf; cover and cook on low for 4 hours or until vegetables are tender.
- In pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
- Drain and add to slow cooker.
- Add parsley and tomato paste; cover and cook on high for 10 minutes or until hot.
- Discard bay leaf.
- Sprinkle each serving with Parmesan cheese.
Nutrition Facts : Calories 381, Fat 14.9, SaturatedFat 5.1, Cholesterol 25.1, Sodium 1169.8, Carbohydrate 46.2, Fiber 8.1, Sugar 13.5, Protein 17.6
SLOW COOKER VEGETARIAN PASTA E FAGIOLI SOUP (WITH OPTIONAL GROUND BEEF)
Pasta, beans, and hearty veggies mingle with a tasty Italian-seasoned broth for a simple and happy-making soup. We love this along with a simple green salad and crusty bread for an easy weeknight dinner. Add cooked ground beef for the carnivores and they're extra happy!
Provided by Kare for Kitchen Treaty
Time 8h15m
Number Of Ingredients 18
Steps:
- Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker.
- To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you're adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick).
- 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender.
- *At this point, if you're adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through.
- Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired.
- Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.
SLOW COOKER PASTA FAGIOLI SOUP
This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.
Provided by Stephen Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 4h25m
Yield 12
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
- Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
- Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 32.5 g, Cholesterol 47.7 mg, Fat 14.6 g, Fiber 7.8 g, Protein 21.8 g, SaturatedFat 5.3 g, Sodium 1072 mg, Sugar 9.6 g
SLOW COOKER PASTA E FAGIOLI SOUP
Slow cooker Pasta e Fagioli soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It's hearty, comforting, and oh so delicious!
Provided by Alyssa Rivers
Categories Appetizer Dinner Main Course Side Dish Soup
Time 7h10m
Number Of Ingredients 13
Steps:
- Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
- Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
- Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
- Season with salt and pepper to taste. Discard bay leaves before serving.
- Serve immediately while hot.
Nutrition Facts : ServingSize 1 cup, Calories 177 kcal, Carbohydrate 21 g, Protein 14 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 146 mg, Fiber 3 g, Sugar 5 g
20 BEST SLOW COOKER PASTAS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a slow cooker pasta dish in 30 minutes or less!
Nutrition Facts :
LAZY SLOW COOKER PASTA E FAGIOLI RECIPE
Steps:
- add browned ground beef, beans, vegetables, tomato sauce, chopped tomato and all seasonings to slow cooker
- add salt, pepper, Italian seasoning and garlic to slow cooker
- Place parmesan rind into slow cooker, if using
- carefully pour beef stock into slow cooker and stir gently to mix
- lay rosemary sprigs on top of mixture, cover with lid and cook on low for 6-8 hours.
- 30 minutes prior to serving remove rosemary and add pasta to slow cooker. stir to mix and re-cover until serving.
- Enjoy!
Nutrition Facts : Calories 364 kcal, Carbohydrate 49 g, Protein 30 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 42 mg, Sodium 678 mg, Fiber 10 g, Sugar 7 g, UnsaturatedFat 3 g, ServingSize 1 serving
SLOW COOKER PASTA E FAGIOLI SOUP
Healthier Olive Garden®-style soup with lowered salt content, turkey instead of beef, and no carrots because they are high on the glycemic index. Sprinkle some Italian cheese on top if desired.
Provided by Betty Rube
Categories Turkey Soup
Time 4h20m
Yield 6
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, celery, and garlic in the hot skillet until turkey is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer to a slow cooker.
- Pour in kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne. Stir well and cover. Cook until reduced and thickened, on Low for 8 hours, or High for 4 hours.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and stir into soup. Serve.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 60.7 g, Cholesterol 27.5 mg, Fat 4.2 g, Fiber 11 g, Protein 22.7 g, SaturatedFat 1 g, Sodium 261.6 mg, Sugar 2.1 g
SLOW COOKER PASTA E FAGIOLI
Super Easy Slow Cooker Pasta e Fagioli Soup. Rich, hearty and loaded with veggies and meat. A perfect, comforting soup for Fall! NOTE: I use ground turkey meat instead of ground beef and chicken broth instead of beef broth.
Provided by Mommaredkat
Categories Easy
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
- Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
- Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
- Season with salt and pepper to taste. Discard bay leaves before serving.
- Serve immediately while hot.
Nutrition Facts : Calories 330.5, Fat 8.8, SaturatedFat 2.9, Cholesterol 36.9, Sodium 1027.8, Carbohydrate 40.5, Fiber 10.2, Sugar 3.2, Protein 23.7
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PASTA E FAGIOLI {OLIVE GARDEN COPYCAT} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 15Calories 312 per servingCategory Dinner, Main Course, Soup
- VEGGIES AND BEEF: To a large stockpot, add the 1 tablespoon olive oil. Heat over medium heat. Once hot, add in the 3/4 cup diced carrots, 3/4 cup diced celery, and 3/4 cup onion. Cook, stirring often, until veggies are beginning to soften, about 3-5 minutes. Add in the 2 teaspoons minced garlic and cook, stirring often, for another minute. Push veggies to the sides, increase the heat to high and add in the 1 pound of lean ground beef. Allow to cook without touching for about 30 seconds. Then crumble the beef and cook until no longer pink, about 6-8 minutes. Incorporate the veggies into the beef as you crumble and cook it.
- SEASONINGS AND TOMATOES: Add the seasonings to the beef: start with 1/2 teaspoon salt (or even less; add to preference), 3/4 teaspoon cracked pepper (or to preference), 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, and 1/2 teaspoon Italian seasoning. Stir for 30 seconds. Add in the 2 cans of undrained fire-roasted diced tomatoes, drained and rinsed can of kidney beans, drained and rinsed can of white beans, 2 tablespoons tomato paste, and 1 and 1/2 cup Rao's marinara sauce. Stir to combine. Add in the beef stock; start with 2 cups and add in the 3rd (or even 4th) cup if you'd like it slightly thinner (we usually stick to 2 cups for a thicker soup). Stir and then reduce the heat to low. Crumble in the beef bouillon cube and add in the bay leaf. Stir. Simmer over low heat, stirring occasionally for 30 minutes. After it's simmered for 30 minutes, stir in the 2 teaspoons red wine vinegar. Taste and adjust seasonings and salt to taste. Remove the bay leaf.
- PASTA: About 20 minutes before the soup is done, bring a pot of water to a boil. Once boiling, add some salt to the water and add in the 3/4 cup uncooked pasta. Cook until 1 minute short of package instructions for al dente. Drain the pasta and return it to the pot. Toss with the remaining 1 teaspoon red wine vinegar and set aside until soup is ready.
SLOW-COOKER PASTA E FAGIOLI SOUP - PUREWOW
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2.7/5 Total Time 7 hrs 35 minsServings 6Calories 379 per serving
- Place the tomatoes, onion, beans carrots, celery, garlic, Parmesan rind, white wine and broth in the bowl of a slow cooker.
- Add the red pepper flakes, bay leaf, thyme and rosemary. Turn the slow cooker on low and cook until the beans are tender, about 7 hours.
- Season the soup with salt and pepper. Stir in the pasta and the kale. Turn the slow cooker to high and cook until the pasta is tender, about 30 minutes.
SLOW COOKER COPYCAT OLIVE GARDEN PASTA E FAGIOLI SOUP ...
From 365daysofcrockpot.com
5/5 (4)Category SoupServings 10Total Time 2 mins
- Brown ground beef in a skillet over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Add in the onions and garlic. Saute the onions until they are translucent. Drain excess grease and then add the meat to a large slow cooker.
- Add in the carrots, celery, crushed tomatoes, tomato sauce, beef base, water, red beans, great northern beans, salt, pepper, oregano, basil, thyme and apple juice.
- Cover and cook on low for 6-8 hours. Cook the pasta*(see my note below) according to directions on the package. Ladle the soup into bowls and then add in a handful of the pasta. Garnish with Parmesan cheese and parsley. Enjoy!
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- Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 1-2 minutes until fragrant, add the turkey, garlic and red pepper flakes. Cook and crumble until meat is brown and no longer pink. Drain any fat and transfer contents to a large 6-quart slow cooker.
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- Over medium high heat, brown the beef until cooked. Drain any fat and remove beef and set aside
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Reviews 10Category SoupCuisine ItalianTotal Time 8 hrs 10 mins
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2.7/5 (2)Total Time 8 hrs 15 minsCategory Healthy Chicken Pasta RecipesCalories 457 per serving
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