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Close-up of a serving of pasta e fagioli on a light grey plate.

Slow Cooker Pasta e Fagioli | Easy Hearty Italian Soup

A comforting and hearty Italian soup made effortlessly in the slow cooker, packed with beans, vegetables, and pasta.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Canned Beans
  • 1 can cannellini beans 15 oz, drained and rinsed
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can diced tomatoes 14.5 oz, undrained
Vegetables
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup small pasta like ditalini or elbow
  • 2 teaspoons Italian seasoning
  • to taste Salt and pepper
Optional toppings
  • to taste Parmesan cheese for serving
  • to taste Fresh basil for garnish

Method
 

  1. Combine beans, tomatoes, vegetables, garlic, broth, and Italian seasoning in the slow cooker.
  2. Stir well, cover, and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
  3. Add pasta 30 minutes before serving, stir, and cook until tender.
  4. Season with salt and pepper, then serve topped with Parmesan and basil if desired.

Notes

This soup is perfect for a cozy meal and can be easily customized with your favorite toppings.