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Budget Crockpot Pasta e Fagioli
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Can Opener
  • Knife

Ingredients
  

  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dried ditalini pasta

Instructions
 

  • Add the diced onion, minced garlic, kidney beans, cannellini beans, diced tomatoes, vegetable broth, oregano, basil, salt, and black pepper to the slow cooker. Stir to combine everything evenly.
  • Cover and cook on low for 6 to 7 hours until the onion is soft and the flavors have blended.
  • Stir in the dried ditalini pasta. Cover again and cook on high for 20 to 30 minutes until the pasta is tender but not mushy.
  • Taste and adjust salt if needed before serving.

Notes

If the soup thickens too much after the pasta cooks, stir in a splash of extra broth or water to loosen it. Leftovers store well in the fridge for up to three days, though the pasta will continue to absorb liquid, so add more broth when reheating. Use any small dried pasta shape you have on hand if ditalini is not available.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Can Opener, Knife