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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 271.5
  • Total Fat: 7.2 g
  • Cholesterol: 12.1 mg
  • Sodium: 1,987.6 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 8.0 g
  • Protein: 13.6 g

View full nutritional breakdown of Pasta Fagioli Soup in the SLOW COOKER calories by ingredient
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Pasta Fagioli Soup in the SLOW COOKER

Submitted by: COOLLITTLEALIEN

Introduction

This recipe comes from the 3 in 1 One-Dish/ Slow Cooker/ Casserole cook book. Vegetable broth is substituted for the beef broth in the original recipe. This recipe comes from the 3 in 1 One-Dish/ Slow Cooker/ Casserole cook book. Vegetable broth is substituted for the beef broth in the original recipe.
Number of Servings: 5

Ingredients

    2 cans (about 14 ounces each) vegetable broth
    1 can ( about 15 ounces) Great Northern beans, rinsed and drained
    1 can ( about 14 ounces) diced tomatoes, undrained
    2 medium zucchini, quarterede lengthwise and sliced
    1 Tbs olive oil
    1.5 tsp minced garlic
    .5 tsp each dried basil and dried oregano
    .5 cup tubetti, ditilini, or small shelled pasta, uncooked
    .5 cup each garlic seasoned croutons and grated Romano cheese
    3 Tbs chopped fresh basil or Italian parsley (optional)

Directions

1. Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, dried basil and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.

2. Stir in pasta. Cover; continue cooking on LOW for 1 hour or until pasta is tender.

3. Serve soup with croutons and cheese. Garnish with fresh basil.

Number of Servings: 5

Recipe submitted by SparkPeople user COOLLITTLEALIEN.






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Member Ratings For This Recipe

  • Solid recipe!!! I ended up adding more water because I like a lot of broth, and added an extra 1/2 cup of pasta because I was sharing with my boyfriend who likes a lot of sustenance in his meals. He approved also! :-) - 1/4/13

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