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)
Directions
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.
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.
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.
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!
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!
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.
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!
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!
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