Crock Pot Pasta E Fagioli Recipe
Pasta e fagioli is a classic Italian dish which translates to “pasta and beans.” This one-pot meal is incredibly easy to make and only requires a few ingredients. The slow cooker does all the work for you, so you can enjoy the delicious flavors of this classic Italian dish with minimal effort. This crock pot pasta e fagioli recipe is a great way to enjoy the classic dish any night of the week.
Description
This crock pot pasta e fagioli recipe is a classic Italian dish that is easy to make in a slow cooker. This one-pot meal is made with only a few ingredients, including pasta, beans, tomatoes, and seasonings. You can enjoy this classic Italian dish with minimal effort and delicious results.
Prep Time
This crock pot pasta e fagioli recipe requires 10 minutes of prep time. During this time, you will need to gather the ingredients, chop the vegetables, and measure out the seasonings. Once you have prepped all of the ingredients, you can add them to the slow cooker and let the slow cooker do all the work.
Cook Time
This crock pot pasta e fagioli recipe requires about 4 to 5 hours of cook time in a slow cooker. The slow cooker does all the work for you, so you can enjoy this delicious Italian dish with minimal effort. The slow cooker will slowly simmer the ingredients, allowing all of the flavors to meld together and create a delicious meal.
Ingredients
The ingredients for this crock pot pasta e fagioli recipe are simple and few. You will need 1 tablespoon of olive oil, 1 onion, 2 cloves of garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of red pepper flakes, 1 can of diced tomatoes, 2 cups of vegetable broth, 1 can of cannellini beans, 1 can of red kidney beans, 1/2 cup of ditalini (or other small) pasta, and salt and pepper to taste.
Instructions
To make this crock pot pasta e fagioli recipe, you will need a slow cooker. Begin by heating the olive oil in a skillet over medium heat. Add the onion and garlic and cook for about 3 minutes, or until the onions are softened. Add the oregano, basil, and red pepper flakes and cook for an additional minute. Transfer the mixture to the slow cooker.
Add the diced tomatoes, vegetable broth, cannellini beans, red kidney beans, and pasta to the slow cooker. Stir to combine the ingredients. Cover the slow cooker and cook on low heat for 4 to 5 hours, or until the pasta is tender. Season with salt and pepper to taste and serve.
Equipment
This crock pot pasta e fagioli recipe requires a slow cooker. You will also need a skillet, a cutting board, and a chef’s knife for prepping the vegetables.
Notes
If you are looking for a meatless version of this dish, you can omit the red pepper flakes for a mild flavor. You can also add other vegetables such as carrots, celery, and bell peppers for additional flavor and nutrition. If you are not a fan of cannellini beans, you can substitute them with other types of beans such as black beans or pinto beans.
Nutrition: Per Serving
One serving of this crock pot pasta e fagioli recipe provides approximately 230 calories, 6 grams of fat, 38 grams of carbohydrates, 10 grams of protein, and 8 grams of fiber. This dish is also a great source of vitamins and minerals, including calcium, iron, and vitamin C.
Recipe Tips
This crock pot pasta e fagioli recipe is very versatile and can be adapted to suit your taste. If you are looking for a heartier meal, you can add cooked ground beef or Italian sausage to the dish. You can also add other vegetables such as zucchini, spinach, or mushrooms for more nutrition and flavor. To make the dish vegan, you can omit the cheese and use vegetable broth instead of chicken broth.
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