Slow Cooker Pasta e Fagioli Slow Cooker Pasta e Fagioli

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2005



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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 899 mg
  • Protein 11 g
  • Calories 198.0
  • Total fat 5 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 28 g


  • Iron 16.0
  • Folate 26.0
  • Calcium 12.0
  • Vitamin A 55.0
  • Vitamin C 38.0
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Slow Cooker Pasta e Fagioli