Slow Cooker Pasta E Fagioli |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 8 |
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This delicious slow cooker soup comes from Canadian Living. I've made it a couple of times and it tastes better each time I make it. Ingredients:
6 slices bacon, chopped |
2 onions, chopped |
4 garlic cloves, minced |
2 stalks celery, chopped |
2 carrots, sliced |
1 teaspoon dried basil |
1 teaspoon oregano |
salt and pepper |
1 (19 ounce) can white kidney beans, drained and rinsed |
4 cups chicken stock |
1 (28 ounce) can diced tomatoes |
1 bay leaf |
3/4 cup tubetti |
1/4 cup fresh parsley, chopped |
1/4 cup tomato paste |
1/3 cup parmesan cheese, grated |
Directions:
1. In skillet, fry bacon over medium-high heat until crisp; transfer to slow cooker.
2. Drain fat from skillet.
3. Fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
4. Scrape into slow cooker.
5. Mash 1 cup of the beans; add to slow cooker along with remaining beans.
6. Add stock, tomatoes and bay leaf; cover and cook on low for 4 hours or until vegetables are tender.
7. In pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
8. Drain and add to slow cooker.
9. Add parsley and tomato paste; cover and cook on high for 10 minutes or until hot.
10. Discard bay leaf.
11. Sprinkle each serving with Parmesan cheese.
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