Slow Cooker Pasta e Fagioli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Olive Oil 1 medium onion, diced 2 cloves garlic, minced 2 teaspoons Italian seasoning1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper4 cup Vegetable Broth 1/2 head small cabbage, shredded (or used bagged coleslaw mix, ~4 cups)3 medium carrots, diced 1 medium zucchini, diced1 (15 oz) can of kidney beans 1 (15 oz) can of diced tomatoes 1 Cup small pasta noodles (honestly, size doesn't mater). 2 tbsp balsamic vinegar 1 lb. ground beefSalt and Pepper to taste
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. Cook and drain the ground beef.
To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, tomatoes and ground beef. Cook for 8 hours on low (5-6 hours on high should also do the trick).
To add the pasta, you can either cook it in a separate pot and allow diners to add to their individual portions, or 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot. Continue cooking on low until tender.
Stir in red wine vinegar 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--but I've never bothered.
Serving Size: Serves 4 to 6, calculation is based on 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BIGBADBASIL.
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. Cook and drain the ground beef.
To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, tomatoes and ground beef. Cook for 8 hours on low (5-6 hours on high should also do the trick).
To add the pasta, you can either cook it in a separate pot and allow diners to add to their individual portions, or 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot. Continue cooking on low until tender.
Stir in red wine vinegar 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--but I've never bothered.
Serving Size: Serves 4 to 6, calculation is based on 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BIGBADBASIL.
Nutritional Info Amount Per Serving
- Calories: 597.4
- Total Fat: 31.1 g
- Cholesterol: 85.1 mg
- Sodium: 1,477.0 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 9.1 g
- Protein: 29.0 g
Member Reviews