Monday, October 25, 2010

Crockpot Pasta e Fagioli

As a working mom, there's probably nothing in my kitchen that I value as much as my crockpot. There is really nothing like stumbling home with all my school work, plus my two kids and all of THEIR stuff, to a kitchen that smells fantastic and has dinner waiting for me. And soups are just the epitome of fall cooking!

I think I prefer the stovetop version of pasta e fagioli, but putting it in a crockpot is definitely easier for me right now. And it's still so delicious... I see this soup making many more appearances in my kitchen this fall!

Pasta e Fagioli
adapted very, very slightly from Cooking This and That

  • 1 can Great Northern Beans, drained and rinsed
  • 1 pound ground beef, browned and drained
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 quart beef broth
  • 1 (28-ounce) can diced tomatoes
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 3 cups dried pasta, cooked

Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.

Garnish with grated Parmesan cheese if desired.


  1. Yum! I love this! Glad you did too :)

  2. great recipe, i LOVE crockpot meals. just made chicken and dumplings in the crockpot and tomorrow we're having bnut squash and kale minestrone in the crockpot! can't wait to try this one!


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