Description
A hearty and comforting Crockpot Vegetarian Pasta e Fagioli Soup packed with vegetables, beans, and pasta, perfect for a cozy meal that requires minimal prep and slow cooking to meld all the flavors beautifully.
Ingredients
Scale
Vegetables
- 3 large carrots (peeled & sliced)
- 3 sticks celery (chopped)
- 1/2 medium onion (chopped)
- 4 cloves garlic (minced)
Canned Goods & Broth
- 1 (28 fluid ounce) can diced tomatoes (with juices)
- 1 (19 fluid ounce) can white beans (drained)
- 1 (19 fluid ounce) can red kidney beans (drained)
- 4 cups vegetable broth
Seasoning & Pasta
- 5 dashes Italian seasoning
- 1.5 cups uncooked ditali or ditalini pasta
- Salt & pepper (to taste)
Instructions
- Prepare the Vegetables: Peel and slice the carrots, chop the celery and onion, then mince the garlic to prepare all the fresh ingredients needed for the soup.
- Add to Crockpot: Place all ingredients except for the pasta into the Crockpot. This includes the prepared carrots, celery, onions, minced garlic, canned diced tomatoes with juices, drained white beans and red kidney beans, vegetable broth, and Italian seasoning.
- Cook Slowly: Set the Crockpot to low and let the soup cook for 6 to 8 hours, allowing the flavors to develop fully.
- Add Pasta Before Serving: About 30 minutes before serving, stir in the uncooked pasta to the soup. Stir every 10 minutes to prevent the pasta from sticking to the bottom of the pot.
- Season and Serve: Taste the soup and add salt and pepper as desired. Serve immediately while hot and enjoy your delicious vegetarian pasta e fagioli soup.
Notes
- For a thicker soup, reduce the vegetable broth by half a cup before cooking.
- Use gluten-free pasta if you want to make the soup gluten-free.
- Stirring the pasta every 10 minutes helps prevent sticking during the final cooking phase.
- You can substitute other beans like cannellini or chickpeas based on preference.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
