Pasta Fagioli Soup
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Pasta Fagioli Soup
Cook Time 4 to 5 hours
Prep Time 12 minutes
YIELD Makes 5 to 6 servings
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INGREDIENTS
| 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) |
PREPARATION:
Slow Cooker Directions
- 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.
- Stir in pasta. Cover; cook on LOW 1 hour or until pasta is tender.
- Serve soup with croutons and cheese. Garnish with fresh basil.
Tip
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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