Slow Cooker Pasta e Fagioli

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	198198 cal
pro	11 g11g pro
total fat	5 g5g total fat
sat. fat	2 g2g sat. fat
carb	28 g28g carb
fibre	6 g6g fibre
chol	9 mg9mg chol
sodium	899 mg899mg sodium
% RDI:	-
calcium	1212 calcium
iron	1616 iron
vit A	5555 vit A
vit C	3838 vit C
folate	2626 folate

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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 , chopped6 6slices slicesbacon or pancetta, chopped
2 onions , chopped2 2oniononions, chopped
4 cloves garlic , minced4 4cloves garlic, minced
2 celery stalks , chopped2 2celery stalkcelery stalks, chopped
2 carrots , sliced2 2carrotcarrots, sliced
1 tsp dried basil 1 1tsp tspdried basil
1 tsp oregano 1 1tsp tsporegano
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 1can (19 oz/540 mL) can (19 oz/540 mL)white kidney beanwhite kidney beans, drained and rinsed
4 cups sodium-reduced chicken stock 4 4cups cupssodium-reduced chicken stock
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
1 bay leaf 1 1bay leafbay leaves
3/4 3/4cup cuptubetti pasta, (or other small pasta)
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1/3 cup grated Parmesan cheese 1/3 1/3cup cupgrated 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