Best Slow Cooker Pasta E Fagioli Recipes

SLOW-COOKER PASTA E FAGIOLI

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.

LAZY SLOW COOKER PASTA E FAGIOLI RECIPE

Steps:

• add browned ground beef, beans, vegetables, tomato sauce, chopped tomato and all seasonings to slow cooker
• add salt, pepper, Italian seasoning and garlic to slow cooker
• Place parmesan rind into slow cooker, if using
• carefully pour beef stock into slow cooker and stir gently to mix
• lay rosemary sprigs on top of mixture, cover with lid and cook on low for 6-8 hours.
• 30 minutes prior to serving remove rosemary and add pasta to slow cooker. stir to mix and re-cover until serving.
• Enjoy!

SLOW COOKER PASTA FAGIOLI SOUP

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.

SLOW COOKER PASTA E FAGIOLI SOUP

Steps:

• Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
• Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
• Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
• Season with salt and pepper to taste. Discard bay leaves before serving.
• Serve immediately while hot.

SLOW COOKER PASTA E FAGIOLI

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.

PASTA E FAGIOLI

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.

SLOW COOKER PASTA FAGIOLI SOUP

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.

OLIVE GARDEN PASTA E FAGIOLI

Steps:

• Sauté beef in oil in large 10 quart pot until beef starts to brown.
• Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
• Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
• Simmer until celery and carrots are tender, about 45 minute.
• NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.