Slow Cooker Pasta e Fagioli

Slow Cooker Pasta e Fagioli

from persnicketyplates.com
255 min
8 servings

Make a simplified version of slow cooker pasta e fagioli, an Olive Garden favorite, right at home! Ground beef, pasta, and beans cooked for hours in a rich, savory broth smell just as good as it tastes!

Ingredients

  • 1 pound lean ground beef
  • 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
  • 15 ounces white cannellini beans (drained and rinsed)
  • 15 ounces dark red kidney beans (drained and rinsed)
  • 1 cup ditalini pasta

Directions

  1. 1

    In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks, until no longer pink.

  2. 2

    To a 6 quart slow cooker, add the cooked ground beef, carrots, celery, onion, tomatoes, beef broth, Italian seasoning, salt & pepper, cannellini beans, and kidney beans.

  3. 3

    Cover and cook on LOW for 6 hours or HIGH for 4 hours.

  4. 4

    30 minutes before the cook time is up, stir in the uncooked pasta. Cover and cook for 30 minutes or until the pasta is tender.

  5. 5

    Taste and adjust seasoning, if needed.

  6. 6

    Serve in bowls topped with parmesan cheese.