Slow Cooker Pasta E Fagioli Soup Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. , Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours. , Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.

Steps:

• Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
• Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
• Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.

Steps:

• 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 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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
• Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
• Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, celery, and garlic in the hot skillet until turkey is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer to a slow cooker.
• Pour in kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne. Stir well and cover. Cook until reduced and thickened, on Low for 8 hours, or High for 4 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and stir into soup. Serve.

Steps:

• Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker.
• To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you're adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick).
• 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender.
• *At this point, if you're adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through.
• Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired.
• Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.

Steps:

• Combine all ingredients except for pasta in crock pot.
• Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
• Cook pasta in a pot of boiling water according to package directions, drain, then combine with soup and serve.