Get ready to transform your kitchen into an Italian culinary paradise with this effortless, mouthwatering Vegetarian Pasta e Fagioli Soup that promises maximum flavor with minimal effort! Imagine coming home to a rich, aromatic soup that's been slowly simmering all day, packed with hearty vegetables, creamy beans, and perfectly cooked pasta - all without standing over a hot stove. This crockpot magic will not only tantalize your taste buds but also provide a nutritious, comforting meal that'll make everyone at the table ask for seconds!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup small pasta (e.g., ditalini)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare all vegetables by washing and chopping the onion, carrots, and celery into uniform small pieces to ensure even cooking and consistent texture.
- Drain and rinse the cannellini beans thoroughly under cold water to remove excess sodium and improve digestibility.
- Place the chopped onion, carrots, and celery into the crockpot as the base layer of the soup, creating a flavorful vegetable foundation.
- Add the drained cannellini beans and diced tomatoes directly into the crockpot, spreading them evenly across the vegetables.
- Pour the vegetable broth over the ingredients, ensuring all components are well-covered and submerged.
- Sprinkle Italian seasoning, salt, and pepper over the mixture, gently stirring to distribute the spices evenly throughout the soup.
- Cover the crockpot and set it to low heat, allowing the soup to slow cook for 6 hours, which will develop rich, deep flavors.
- During the last 30 minutes of cooking, add the small pasta and stir gently to prevent sticking, allowing the pasta to cook until tender but not mushy.
- Once cooking is complete, taste the soup and adjust seasoning with additional salt and pepper if needed.
- Let the soup rest for 10-15 minutes before serving to allow flavors to meld and slightly thicken.
- Serve hot, optionally garnished with fresh basil or grated Parmesan cheese for additional flavor.
Tips
- Vegetable Chopping Matters: Cut your onions, carrots, and celery into uniform, small pieces to ensure even cooking and a consistent texture throughout the soup.
- Bean Preparation: Always rinse canned beans thoroughly to reduce sodium and improve digestibility, which enhances the overall taste and health benefits.
- Pasta Timing is Crucial: Add pasta only in the last 30 minutes of cooking to prevent overcooking and maintain the perfect al dente texture.
- Flavor Boosting: Don't be afraid to experiment with additional herbs like fresh basil or a splash of good quality olive oil when serving to elevate the flavor profile.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance and reheat for an even more developed flavor.
- Customization is Key: Feel free to add additional vegetables like zucchini or spinach to increase nutritional value and add more depth to the soup.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
