Slow Cooker

Pasta e Fagioli

November 30, 2019
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Photo by tinycookbigappetite
  • Prep time 15 minutes
  • Cook time 8 hours
  • Serves 6-8
Author Notes

There are many different versions of pasta e fagioli – some with lots of tomatoes, some without tomatoes – this recipe is somewhere in between, which is how our family likes it. The parm rind makes a big difference in the finished product. It’s soul warming food. I think Dean Martin would be proud. —tinycookbigappetite

What You'll Need
  • 3 tablespoons Olive oil
  • 1 Onion, chopped
  • 3 Celery stalks, chopped
  • 3 Garlic cloves, finely chopped
  • 1/2 teaspoon Red pepper flakes
  • 2 tablespoons Tomato paste
  • 1 pound Dried pinto beans
  • 4 cups Chicken stock
  • 6 cups Water
  • 1 14 oz can whole peeled tomatoes, pureed
  • 1 Parmesan rind
  • 1 Sprig of rosemary
  • 1 Bay leaf
  • 1 pound Ditalini pasta
  • Pecorino romano, for serving
  1. Heat olive oil in a large sauté pan and cook onions and celery for about 10 minutes, until they start to caramelize. Add garlic, red pepper flakes, and tomato paste and cook for another minute.
  2. Add this mixture to your slow cooker, along with the rest of the ingredients (minus the pasta and pecorino). Cook on low for 7-8 hours.
  3. Remove rind, rosemary, and bay leaf. With a hand blender, blend some of the beans (or mash with the back of a spoon). Season with salt and pepper.
  4. Add pasta and cook for another 20 minutes, stirring occasionally. Depending on how soon you eat, and your preference, you may want to add a bit of water if it’s too thick. Serve with plenty of grated pecorino romano or parm.

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