Slow Cooker Pasta e Fagioli Soup

The Slow Cooker Pasta e Fagioli Soup has been my go-to comfort dish for chilly winter evenings. There’s nothing quite like coming home to the savory aroma of simmering flavors wafting through the air, inviting you to the kitchen. I remember the first time I made this recipe; it was a rainy day, and I wanted something warm and filling. As I chopped my vegetables and sautéed the onions, I could already feel the warmth of the soup wrapping around me like a cozy blanket. This dish is not just a meal; it’s a hug in a bowl.

Key Ingredients for Slow Cooker Pasta e Fagioli Soup

Each ingredient in this Slow Cooker Pasta e Fagioli Soup plays a vital role in creating a deliciously comforting meal. The blend of fresh vegetables and spices creates a rich base, while the beans offer a satisfying protein punch. The addition of whole wheat orzo adds heartiness to the mix, making each spoonful a delight.

• 2 T olive oil: Used for sautéing the vegetables, adding a rich flavor and helping to caramelize the onions.
• 1 large onion, chopped: Adds sweetness and depth to the soup when sautéed.
• 1 cup sliced celery: Provides a crunchy texture and fresh flavor.
• 1/2 cup chopped carrots: Adds sweetness and color to the dish.
• 1 T minced garlic: Infuses the soup with an aromatic flavor.
• 1 tsp. Italian Herb Blend: A mix of herbs that enhances the overall taste.
• 2 tsp. Spike Seasoning: An all-purpose seasoning that adds a burst of flavor.
• 1/2 tsp. ground fennel: Optional, but it gives a unique flavor that complements the dish.
• 1/2 tsp. red pepper flakes: Adds a touch of heat to the soup.
• Two 15 oz. cans red beans, rinsed and drained: A hearty protein source that makes the soup filling.
• Three 14 oz. cans vegetable broth: The base for the soup that adds richness.
• 8 oz. can tomato sauce: Contributes acidity and depth of flavor.
• Salt and fresh ground black pepper: Essential for seasoning.
• Several pieces Parmesan rind: Optional, but adds a wonderful depth of flavor while cooking.
• 1/2 cup 100% Whole Wheat Orzo Pasta: A small pasta that thickens the soup and adds substance.
• 2 T good quality balsamic vinegar: Enhances the flavors and adds a hint of sweetness.
• Freshly grated Parmesan cheese for serving: Adds creaminess and flavor when sprinkled on top.
• Chopped fresh parsley for serving: A fresh garnish that brightens the soup.

Cooking Method for Slow Cooker Pasta e Fagioli Soup

Cooking the Slow Cooker Pasta e Fagioli Soup is a straightforward process that requires minimal hands-on time. With the slow cooker doing the heavy lifting, you can enjoy your favorite activities while the flavors meld beautifully. Follow these steps for a delicious result!

1. Start by heating the olive oil in the slow cooker or a pan over medium heat. Once hot, add the chopped onion and sauté it until it becomes translucent and starts to soften, which should take about four minutes. This step is crucial as it builds the flavor base for your soup.

2. Next, toss in the sliced celery and chopped carrots. Cook these for an additional 3 to 4 minutes, stirring occasionally. You want them to start softening but not completely cooked through; they will continue to cook in the slow cooker.

3. Now, add the minced garlic, Italian Herb Blend, Spike Seasoning, ground fennel, and red pepper flakes. Cook this mixture for about a minute, allowing the spices to release their aromas. If you’re using a pan, transfer everything into your slow cooker at this point.

4. While your vegetables are sautéing, rinse the red beans in a colander under cold water until no foam appears. This helps remove excess sodium and ensures a cleaner flavor.

5. Once your sautéed vegetables are ready, add them to the slow cooker along with the drained beans, vegetable broth, tomato sauce, and season with salt and freshly ground black pepper to taste. If you have them, add the Parmesan rinds for extra flavor.

6. Set your slow cooker to high and let it cook for 3 to 4 hours, or on low for 6 to 8 hours. The longer it cooks, the more the flavors will meld together, creating a delicious soup.

7. About 40 minutes before serving, add the whole wheat orzo to the slow cooker. Stir it in and allow it to cook until tender. Keep an eye on the texture; you want it to be al dente.

8. Once the orzo is cooked, remove any Parmesan rinds from the soup. This step is important as the rinds would be too tough to eat. Stir in the balsamic vinegar to finish off the flavor profile.

9. Serve your soup hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley. This final touch adds freshness and enhances the soup’s appeal.

10. Not only does this soup taste fantastic, but it also freezes well, so consider making a large batch to enjoy on cold days!

Expert Tips about Slow Cooker Pasta e Fagioli Soup

If you want to make the most of your Slow Cooker Pasta e Fagioli Soup, consider these expert tips. They will help elevate your dish and ensure it’s a hit every time!

• Storage: For leftovers, store them in an airtight container in the fridge for up to three days. You can also freeze portions for up to three months.
• Freezing: This soup freezes exceptionally well. Just ensure you leave out the orzo if you plan to freeze it, as it may become mushy when reheated.
• Pairing: This soup pairs beautifully with crusty bread or a fresh salad for a well-rounded meal.
• Meal Variations: Want to mix things up? Try adding other types of beans, like chickpeas or black beans, for a different flavor profile.
• Adding Greens: Consider stirring in some fresh spinach or kale during the last 10 minutes of cooking for extra nutrition.
• Herb Freshness: Fresh herbs like basil or oregano added just before serving can elevate the flavor even more.

How to Enjoy Slow Cooker Pasta e Fagioli Soup

When it comes to enjoying your Slow Cooker Pasta e Fagioli Soup, the possibilities are endless. Here’s how to serve it up:

• For a Cozy Dinner: Enjoy a generous bowl of soup paired with a slice of crusty bread. This makes for a comforting meal on a chilly evening.
• Lunch Option: Serve it in a thermos for a warm, filling lunch during the workweek.
• Potluck Favorite: Bring a large batch to gatherings; it’s a hit with everyone and easy to share!
• Seasonal Delight: Perfect for winter gatherings or holidays, this soup brings warmth to any occasion.
• Storage Tips: If you have leftovers, store in the fridge for quick meals. Reheat on the stove or in the microwave.
• Freezing Tips: Freeze portions for a quick meal option. Just reheating will bring back that delicious flavor!

FAQ

Conclusion

The Slow Cooker Pasta e Fagioli Soup stands out as a comforting, hearty dish perfect for any occasion. Its rich flavors, nutritious ingredients, and ease of preparation make it a favorite in my home. I encourage you to give this recipe a try; it’s sure to warm your heart and satisfy your taste buds!

Slow Cooker Pasta e Fagioli Soup

The ultimate comfort food, Slow Cooker Pasta e Fagioli Soup is a hearty blend of rich flavors and textures that will warm your soul. Perfect for an easy weeknight dinner, this satisfying soup features wholesome ingredients that come together effortlessly. Make it tonight for a delicious and filling meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: Italian

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 2 T olive oil
• 1 large onion, chopped
• 1 cup celery, sliced
• 1/2 cup carrots, chopped
• 1 T garlic, minced
• 1 tsp. Italian Herb Blend
• 2 tsp. Spike Seasoning
• 1/2 tsp. ground fennel
• 1/2 tsp. red pepper flakes
• 2 15 oz. red beans, rinsed and drained
• 3 14 oz. vegetable broth
• 1 8 oz. tomato sauce
• to taste salt and fresh ground black pepper
• several pieces Parmesan rind
• 1/2 cup 100% Whole Wheat Orzo Pasta
• 2 T balsamic vinegar
• freshly grated Parmesan cheese for serving
• chopped fresh parsley for serving

Equipment

• Grater
• Chef's Knife
• Blender
• Frying Pan
• Wooden Spoon
• Slow Cooker

Method

 

1. Start by heating the olive oil in the slow cooker or a pan over medium heat. Once hot, add the chopped onion and sauté it until it becomes translucent and starts to soften, which should take about four minutes. This step is crucial as it builds the flavor base for your soup.
2. Next, toss in the sliced celery and chopped carrots. Cook these for an additional 3 to 4 minutes, stirring occasionally. You want them to start softening but not completely cooked through; they will continue to cook in the slow cooker.
3. Now, add the minced garlic, Italian Herb Blend, Spike Seasoning, ground fennel, and red pepper flakes. Cook this mixture for about a minute, allowing the spices to release their aromas. If you're using a pan, transfer everything into your slow cooker at this point.
4. While your vegetables are sautéing, rinse the red beans in a colander under cold water until no foam appears. This helps remove excess sodium and ensures a cleaner flavor.
5. Once your sautéed vegetables are ready, add them to the slow cooker along with the drained beans, vegetable broth, tomato sauce, and season with salt and freshly ground black pepper to taste. If you have them, add the Parmesan rinds for extra flavor.
6. Set your slow cooker to high and let it cook for 3 to 4 hours, or on low for 6 to 8 hours. The longer it cooks, the more the flavors will meld together, creating a delicious soup.
7. About 40 minutes before serving, add the whole wheat orzo to the slow cooker. Stir it in and allow it to cook until tender. Keep an eye on the texture; you want it to be al dente.
8. Once the orzo is cooked, remove any Parmesan rinds from the soup. This step is important as the rinds would be too tough to eat. Stir in the balsamic vinegar to finish off the flavor profile.
9. Serve your soup hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley. This final touch adds freshness and enhances the soup's appeal.
10. Not only does this soup taste fantastic, but it also freezes well, so consider making a large batch to enjoy on cold days!

Notes

For leftovers, store them in an airtight container in the fridge for up to three days. You can also freeze portions for up to three months.

Previous PostPasta Primavera

Next Post Chocolate Peppermint Cupcakes

Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!