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.
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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