Description

Enjoy a warm bowl of comforting goodness with this Slow Cooker Pasta E Fagioli Recipe. This hearty dish combines tender pasta, creamy beans, and savory beef in a rich tomato broth, making it perfect for family dinners or meal prep. With minimal hands-on time, you can set it and forget it while the flavors meld together. Ideal for chilly evenings or gatherings with friends, this recipe is versatile—you can adjust the ingredients based on what you have at home. Plus, it’s even better as leftovers!

Ingredients

Scale

1 pound lean ground beef (browned)
2 carrots (peeled and diced)
3 celery stalks (sliced)
1 onion (diced)
28 ounces crushed tomatoes
2 cans beef broth (14.5-ounce each)
1 tablespoon Italian seasoning
15 ounces white cannellini beans (drained)
15 ounces dark red kidney beans (drained)
1 cup uncooked ditalini pasta

Instructions

Brown the ground beef in a skillet over medium heat until no longer pink. Drain excess fat and transfer to the slow cooker.
Add carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, cannellini beans, and kidney beans to the slow cooker; stir well.
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 cooked.
Season with salt and pepper to taste before serving.

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 4 hours (high)
Category: Main
Method: Slow Cooking
Cuisine: Italian-American

Nutrition

Serving Size: 1 cup (245g)
Calories: 360
Sugar: 5g
Sodium: 780mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 22g
Cholesterol: 65mg

Keywords: You can substitute ground beef with turkey or use lentils for a vegetarian option. Feel free to add any leftover vegetables or pantry staples to enhance the dish's flavor.