Description
Hearty Italian Pasta Fagioli warms winter nights with rustic charm and rich flavors dancing through each comforting spoonful. Savory beans, tender pasta, and aromatic herbs invite you to savor authentic Mediterranean comfort in a single satisfying bowl.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground beef
Vegetables:
- 1 small onion, finely diced
- 2 carrots, finely diced
- 2 stalks celery, finely diced
Canned Ingredients and Liquids:
- 1 15 ounces (425 grams) can diced tomatoes, undrained
- 1 15 ounces (425 grams) can dark red kidney beans, drained and rinsed
- 1 15 ounces (425 grams) can cannellini beans, drained and rinsed
- 1 26 ounces (737 grams) container beef stock (or 3 cups)
- 1 25 ounces (709 grams) jar spaghetti sauce
Seasonings:
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon ground black pepper
- Salt to taste
Pasta:
- 1 cup ditalini pasta or your favorite pasta shape
Instructions
- Sear the ground beef in a lightly greased skillet over medium heat, methodically breaking apart the meat with a wooden utensil until it achieves a rich, caramelized brown color, approximately 5-6 minutes.
- Carefully transfer the cooked beef to a colander, allowing excess fat to drain completely, ensuring a leaner final dish.
- Migrate the beef into a spacious slow cooker, creating a robust foundation for the hearty soup.
- Introduce a medley of chopped vegetables: aromatic onions, vibrant carrots, and crisp celery, layering each ingredient to build depth of flavor.
- Pour in diced tomatoes, both kidney and cannellini beans, creating a textural landscape of legumes and vegetables.
- Enhance the mixture with rich beef stock, a splash of spaghetti sauce, and a harmonious blend of dried oregano, parsley, black pepper, and a judicious pinch of salt.
- Gently fold all ingredients together, ensuring even distribution of seasonings and ingredients.
- Configure the slow cooker to a low temperature setting, allowing the soup to simmer and develop complex flavors over 6-8 hours, or alternatively use high heat for 4-5 hours.
- During the final 30 minutes of cooking, introduce uncooked pasta directly into the simmering liquid, letting it absorb the surrounding flavors and become perfectly tender.
- Once pasta reaches an ideal consistency, remove from heat and serve steaming hot, ready to comfort and delight.
Notes
- Slow cooking transforms this hearty soup into a flavor-packed meal that develops rich, deep tastes over several hours.
- Drain ground beef thoroughly to reduce excess fat and prevent a greasy texture in the final dish.
- Uncooked pasta added in the last 30 minutes prevents overcooking and maintains the perfect al dente texture.
- Versatile recipe allows flexible cooking times: choose low heat for 6-8 hours or high heat for 4-5 hours depending on your schedule.
- Kidney and cannellini beans provide substantial protein and create a filling, nutritious one-pot meal perfect for cold days.
- Customize the soup’s consistency by adjusting liquid levels or adding extra vegetables for personal preference.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg