Pasta e Fagioli means beans and pasta – slow cooker pasta e ravioli soup with kale in my world. And I can’t believe I have only 6 soup recipes on my blog so far. Whaaaaaat?! I grew up on soups and I cook them quite often: buckwheat soup, Ukrainian borscht, slow cooker chicken noodle soup.
Soups are fast, cheap and a great way to use any leftovers. You know that half tomato, yesterday’s sausage and 2 days old pasta?! Instead of a garbage can, they go into Olena’s soups.
If not for Alex, this soup wouldn’t be here today. I mean, Alex is a pretty easy going guy…I mean, Alex is a man. Come on, don’t we know by now who is HM as in high maintenance and who is not?!
So, Alex likes everything and can never remember a name of anything or anyone. Like he has to write down name of a person he just met. Like if you serve him this exact plate, 10 times in a row, within 2 weeks, and ask him what is this…He will say “Mmmmm, it’s yummy soooooooouuuuup, honey”. Yes, meet my husband. An awesome (!!!) guy, Alex.
So, last weekend we went grocery shopping to the US. Yes, that’s how cheap and adventurous we are. We go grocery shopping from Canada to the US. But if you were us, you would do the same. It’s cheaper, healthier and just more fun to cross the border instead of driving 10 kms to the nearest grocery store.
Many years ago, we learnt our lesson well – never go grocery shopping hungry. Never. So, we decided to stop at Olive Garden for lunch and Alex ordered Pasta e Fagioli soup. I think, just because he liked the name. It was d.i.v.i.n.e! Rich, creamy and smooth. It made your mouth feel cozy. It had ground meat in it, but because I made Chicken, Kale & Quinoa Casserole the same day, I didn’t add any meat to my Pasta e Fagioli. And because eating less meat is good for you!
Oregano and thyme are a must. That’s what makes the tomato sauce so flavourful. And slow cooking this soup is even better than stove topping (!!). The longer it cooks, the creamier it becomes. Without any added starch.
That’s why I added pasta in the beginning, in case some of you are wondering. Go ahead, throw everything together. Don’t wonder anymore. It will work out. You will come back home to a hearty and creamy slow cooker pasta e fagioli soup. And that overcooked pasta…You wouldn’t have it any other way, along with crunchy pieces of kale.
And it’s healthy and clean. Wholesome vegetarian, vegan and gluten free food at it’s best. My soup was also 90% organic. YES! Beating GMOs and Monsanto one meal at a time. Enjoy and you must try my slow cooker BBQ baked beans, if you like beans!Print
Slow Cooker Pasta e Fagioli Soup with Kale
Slow Cooker Pasta e Fagioli Soup is vegetarian Italian soup recipe with beans, pasta, tomato sauce and kale.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings 1x
- 1 tbsp extra virgin olive oil*
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 3 large kale leaves, tough stem removed and very finely chopped
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 4–5 medium white mushrooms, sliced (optional)
- 14 oz can white (Cannellini or Great Northern) beans, drained & rinsed
- 14 oz can tomato sauce
- 1 cup any short whole wheat or brown rice pasta, dry*
- 4 cups water
- 4 cups any stock (I used low sodium chicken stock)*
- 1 tsp oregano, dry
- 1/2 tsp thyme, dry
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- Freshly chopped parsley & grated Parmesan cheese, for garnish (optional)
- In a large skillet, on medium heat, add olive oil. Add onion, garlic, kale, carrots, celery and mushrooms. Cook for 5 minutes, stirring occasionally. Transfer to a large crockpot. Add remaining ingredients and cook on Low for 7-8 hours or on High for at least 4 hours. Serve warm with freshly chopped parsley and grated Parmesan cheese.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
*You can use cooking spray instead of olive oil to save on fat. Although it is healthy fat in small amount.
*To make soup gluten free, use gluten free pasta like brown rice one. If you do not like mushy/overcooked pasta, then add it to the soup 30-45 minutes before the end. If you have time, of course. I generally like pasta al dente, but in this soup I love overcooked pasta. It makes the soup thicker and richer.
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