September 12, 2013
Slow cooker pasta e fagioli from LeMoine Family Kitchen is a satisfying fall soup. Creamy cannellini beans and pasta are cooked in a rich tomato broth speckled with carrots, celery and onions. This is a great meal to make during the week because it doesn't require much preparation or tending over the stove top. Serve pasta e fagioli with plenty of slices of crusty garlic bread.
Ingredients:
1 small onion, small dice
2 celery stalks, small dice
2 carrots, peeled and small dice
1- 28 oz can diced tomato
3 garlic cloves, sliced
10 cups vegetable or chicken broth
2 cans cannellini beans, rinsed and drained
3 Tbsp tomato paste
1 bay leaf
2 tsp dried oregano
salt and pepper
Small pasta of choice- I used whole grain elbows
For full recipe instructions, click here.
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