Pasta Fagioli Soup
Pasta Fagioli Soup Photo
Pasta Fagioli Soup

Cook Time 4 to 5 hours
Prep Time 12 minutes

YIELD Makes 5 to 6 servings


2 cans (about 14 ounces each) reduced-sodium beef broth
1 can (about 15 ounces) Great Northern beans, rinsed and drained
1 can (about 14 ounces) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise and sliced
1 tablespoon olive oil
1‑1/2 teaspoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup uncooked tubetti, ditali or small shell pasta
1/2 cup garlic seasoned croutons
1/2 cup grated Asiago or Romano cheese
3 tablespoons chopped fresh basil or Italian parsley (optional)


Slow Cooker Directions

  1. Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, basil and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.
  2. Stir in pasta. Cover; cook on LOW 1 hour or until pasta is tender.
  3. Serve soup with croutons and cheese. Garnish with fresh basil.
Only small pasta varieties like tubetti, ditali or small shell-shaped pasta should be used in this recipe. The low heat of a slow cooker won't allow larger pasta shapes to cook completely.
This recipe appears in: Italian
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