Slow Cooker Pasta e Fagioli
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.
Servings: 6 to 8
Ingredients:
| 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% |
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6 slices bacon or pancetta, chopped
2 onions, chopped
4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, sliced
1 tsp (5 mL) each dried basil and oregano
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
4 cups (1 L) sodium-reduced chicken stock
1 can (28 oz/796 mL) diced tomatoes
1 bay leaf
3/4 cup (175 mL) tubetti or other small pasta
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) tomato paste
1/3 cup (75 mL) 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
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