Slow Cooker Pasta Fagioli: Italian Comfort Food

Ingredients

• 1 lb Ground Beef (80% lean, broken up)
• 0.5 medium White Onion (peeled and roughly chopped)
• 2 whole Carrots (peeled and diced)
• 2 stalks Celery Stalks (white parts only, diced)
• 3 cloves Garlic (minced (or 1 tsp pre‑minced))
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Dried Thyme
• 1 tsp Italian Seasoning
• 1 can Kidney Beans (15 oz, drained and rinsed)
• 1 can White Cannellini Beans (15 oz, drained and rinsed)
• 1 can Diced Tomatoes (14.5 oz)
• 3 cans Tomato Sauce (8 oz each)
• 6 cups Chicken Broth (low‑sodium; can substitute with beef or vegetable broth)
• 1 cup Dini Pasta (small round pasta; can substitute with any small pasta)
• 2 tbsp Fresh Parsley (chopped)
• to taste Parmesan Cheese (freshly grated, for serving)

Instructions

1. Brown the Ground Beef

   Set the multi‑cooker to the Sauté function, add the ground beef, and cook, stirring occasionally, until fully browned and no longer pink.

   Time: PT8M

2. Prep the Vegetables

   While the beef browns, use the food chopper to pulse the half onion, two carrots, and two celery stalks into bite‑size dice.

   Time: PT5M

3. Add Veggies to the Cooker

   Add the chopped onion, carrots, and celery to the browned beef in the cooker. Stir to combine.

   Time: PT2M

4. Season the Base

   Stir in minced garlic, salt, black pepper, dried thyme, and Italian seasoning.

   Time: PT1M

5. Add Beans

   Drain and rinse the kidney beans and white cannellini beans, then add them to the pot.

   Time: PT2M

6. Add Tomatoes and Broth

   Add the diced tomatoes, tomato sauce, and chicken broth. Stir everything together.

   Time: PT2M

7. Slow Cook the Soup

   Close the lid and set the cooker to Slow Cook on High for 3 to 4 hours (or Low for 6‑8 hours) until flavors meld.

   Time: PT3H30M

8. Add Pasta Near the End

   About 30 minutes before you plan to serve, stir in the dry Dini pasta. Continue cooking until the pasta is al dente.

   Time: PT30M

9. Finish with Fresh Parsley

   Stir in the chopped fresh parsley, then ladle the soup into bowls. Top with grated Parmesan and a crack of black pepper if desired.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g