Slow Cooker Pasta e Fagioli
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 198 |
| pro | 11 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 28 g |
| fibre | 6 g |
| chol | 9 mg |
| sodium | 899 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 16 |
| vit A | 55 |
| vit C | 38 |
| folate | 26 |
This classic Italian soup is perfectly suited to a slow cooker. If you have a piece of Parmigiano-Reggiano or grana Padano cheese, cut off the rind to add to the soup and infuse it with flavour.
Ingredients
- 6 slices bacon or pancetta, chopped
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 celery stalks, chopped
- 2 carrots, sliced
- 1 tsp dried basil
- 1 tsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
- 4 cups sodium-reduced chicken stock
- 1 can (28 oz/796 mL) diced tomatoes
- 1 bay leaf
- 3/4 cup tubetti pasta, (or other small pasta)
- 1/4 cup chopped fresh parsley
- 1/4 cup tomato paste
- 1/3 cup grated Parmesan cheese
Preparation
In skillet, fry bacon over medium-high heat until crisp; transfer to slow cooker.
Drain fat from skillet. Fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Scrape into slow cooker.
Mash 1 cup (250 mL) of the beans; add to slow cooker along with remaining beans. Add stock, tomatoes and bay leaf; cover and cook on low for 4 hours or until vegetables are tender.
In pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and add to slow cooker.
Add parsley and tomato paste; cover and cook on high for 10 minutes or until hot. Discard bay leaf. Sprinkle each serving with Parmesan cheese.
Additional information :
Stove-Top Pasta e Fagioli:
Fry bacon in Dutch oven. After frying vegetables, add beans, stock, tomatoes, tomato paste and bay leaf to Dutch oven; bring to boil. Reduce heat, cover and simmer for 20 minutes.
Add uncooked tubetti; simmer, uncovered, until pasta is tender but firm, about 8 minutes. Discard bay leaf. Sprinkle with Parmesan and parsley.
Variation
Vegetarian Pasta e Fagioli: Omit bacon. Substitute vegetable stock for the chicken stock.
Source : Canadian Living Magazine: March 2005
- Keywords : Main Course; Soup; Boil; Slow-Cook/Crockpot; Beans; Pasta; Tomatoes; Parmesan; Bacon;









