Imagine a soup so hearty and delicious that it transports you straight to the cozy kitchens of Italy, without requiring hours of complicated preparation. This Crock Pot Vegetarian Pasta e Fagioli is your ticket to an effortless, mouth-watering meal that combines the rustic charm of traditional Italian cooking with the convenience of modern slow cooking. Perfect for busy weeknights or lazy weekends, this soup promises to become your new go-to comfort food that's both nutritious and incredibly satisfying!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare all vegetables by washing, peeling, and chopping: dice the onion, carrots, and celery into uniform small pieces, and mince the garlic cloves.
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion, carrots, and celery for 4-5 minutes until they begin to soften and become slightly translucent.
- Add minced garlic to the skillet and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Transfer the sautéed vegetables to the crock pot, creating a flavorful base for the soup.
- Add rinsed and drained cannellini beans, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper to the crock pot. Stir all ingredients to combine thoroughly.
- Cover the crock pot and set to low heat. Cook for 5-6 hours, allowing the flavors to meld and develop.
- During the last 30 minutes of cooking, add the small pasta to the soup, stirring gently to prevent sticking.
- Once pasta is tender and soup has reached desired consistency, taste and adjust seasoning as needed.
- Serve hot, optionally garnished with fresh chopped parsley or grated Parmesan cheese (for non-vegan version).
Tips
- Vegetable Prep is Key: Take your time chopping vegetables into uniform sizes to ensure even cooking and consistent flavor distribution.
- Don't Rush the Sautéing: Those first 4-5 minutes of sautéing vegetables build a flavor foundation, so don't skip or rush this step.
- Pasta Timing Matters: Add pasta only in the last 30 minutes to prevent overcooking and maintain the perfect texture.
- Customize Your Soup: Feel free to swap cannellini beans with other white beans like Great Northern or navy beans.
- For Extra Depth: If you have time, consider toasting your Italian seasoning in the skillet with vegetables to intensify the flavors.
- Storage Tip: This soup freezes beautifully! Store in airtight containers for up to 3 months for a quick future meal.
- Serving Suggestion: A slice of crusty bread or garlic toast makes the perfect accompaniment to soak up all those delicious flavors.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 10g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
