Slow Cooker

Slow-Cooker Pasta e Fagioli

March 31, 2020
10 Ratings
Photo by Ty Mecham
  • Prep time 25 minutes
  • Cook time 5 hours 30 minutes
  • Serves 6 to 8
What You'll Need
  • 1/4 cup olive oil, plus more for serving
  • 1 large white onion, finely chopped
  • 1 large carrot, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 teaspoon crushed red pepper flakes, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • 1 (28-ounce) can whole peeled tomatoes
  • 2 (15 1/2–ounce) cans white beans, such as cannellini or navy, drained and rinsed
  • 4 cups low-sodium vegetable or chicken stock
  • 1 dried or fresh bay leaf
  • 1 Parmesan rind
  • 8 ounce small pasta, such as ditalini, shells, or elbow macaroni
  • Chopped fresh parsley, for serving
  • Grated Parmesan, for serving
  • Good Italian bread, for serving (optional)
  1. Heat olive oil in a large skillet over medium heat. Add onion, carrot, and garlic, and sauté until aromatic and translucent, about 5 minutes. Add thyme, rosemary, and red pepper flakes. Season with salt and pepper. Sauté for an additional 3 minutes. Scrape mixture into slow-cooker insert. Alternatively, you can skip this step and add all ingredients (including the oil) into the slow cooker—you won't get as much depth of flavor, but ultimately it will all be fine and taste great.
  2. Dump tomatoes into a medium bowl, then use your hands to break them into uneven pieces. Add to the slow cooker. Stir beans, stock, bay leaf, and Parmesan rind into the slow cooker. Season with more salt and pepper. Place lid on slow cooker and cook on high for 3 hours, or on low for 5 hours.
  3. Remove Parm rind and season with more salt and pepper. If you’re not planning to finish all the soup tonight, cook the pasta separately in a medium pot of salted water according to the package directions until just al dente, even a little under. Scoop 1/4 to 1/2 cup cooked pasta into each serving bowl, then ladle the soup over. (Store leftover pasta separately from leftover soup—this prevents the pasta from turning into mush as you eat leftovers.) If planning to finish all the soup tonight, stir dry pasta directly into the soup, then cook for another 15 minutes.
  4. Serve with parsley, grated Parm, and bread.

See what other Food52ers are saying.

  • Kathy Wilke Oaks
    Kathy Wilke Oaks
  • Denise
  • Linda D
    Linda D
  • Good4Food

7 Reviews

Linda D. January 6, 2022
Thank you very much Rebecca, for this simple and delicious soup recipe.
Good4Food December 12, 2021
I haven’t made this yet, but plan to tonight. However, in the description from the article link, it describes this recipe as “vegan.” IT IS NOT VEGAN if it has Parmesan Rind or traditional Parmesan cheese. As a family with a child with a severe milk protein allergy (not the same as lactose intolerance), I want to make sure people aren’t preparing this as a vegan meal for people who have to eat dairy free. But, with some tweaks to the recipe, can’t wait to make this!
Kathy W. February 16, 2021
Made this tonight and it was so good! Used dried herbs because that’s what I had (thanks snowpocalypse) and added some precooked meatballs for my carnivores. Served with homemade sourdough focaccia. This will definitely be staying in rotation at our house!
LP February 11, 2021
This has become our family’s favorite soup! Easy, pantry friendly and delicious! We substitute Trader Joe’s Dried Mini Ravioli for the pasta for a delicious variation. Quick tip for the pasta....soak the pasta overnight covered in water in your frig, then add to soup just before serving. The pasta is already “precooked” and doesn’t become gooey when eaten as a leftover.
foodie2811 October 30, 2020
What a wonderful recipe! Made this for dinner tonight. I browned some impossible meat and threw it in with the veggies. Both my picky kids loved it and that is saying a lot! Thanks!
Denise April 23, 2020
Made this for dinner tonight - kids approved! Easy to assemble and delightful. Added ground turkey for extra protein and served with a side salad and some homemade bread. Highly recommend!
Jeff April 23, 2020
One of the simplest, easiest and best tasting soups I've ever made. Added a couple extra bay leaves.