In the colder months, there is nothing I like more than making (and eating!) soup for dinner. We are only about three weeks into Fall and I have already made soup 3 times (so stay tuned for lots of soup recipes). Serve it with a good loaf of fresh bread from a bakery or whip up a quick side salad and you have a filling, comforting, warming, dinner. If the soup can be made in the crock pot- even better. For this Slow Cooker Pasta e Fagioli, I chopped all of the veggies the night before and left them overnight, covered, in the refrigerator. In the morning, I just dumped everything in the crock pot except the pasta and went to work. When I got home, I poured in the pasta and a half hour later, dinner was ready. So incredibly easy. This soup is loaded with veggies, beans, and pasta in an Italian-seasoned broth for a soup that is truly filling and satisfying. As we are just a family of two, we had a TON of leftovers and were able to eat this a few times for lunch during the week. Keep extra veggie broth on hand for reheating- the pasta tends to soak up a good amount of the liquid and you may need to add a splash of extra broth when you enjoy the leftover soup. The original recipe called for cooking the veggies before putting them in the crock pot, but I am anti-cooking anything if I am using a crock pot. What is the point of the crock pot if I still have to cook stuff? So I just threw everything in and it turned out delicious! Side note- a bowl of this soup has only ONE gram of fat and less than 250 calories, so you definitely can and should eat this with a big hunk of fresh bread :).
Active Time: 15 minutes Total Time: 8 hours, 15 minutes
Serves: 6
Ingredients: 1 onion, diced 2 cloves garlic, minced 2 teaspoons Italian seasoning ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 cups vegetable broth ½ small green cabbage, finely chopped (about 4 cups) 3 medium carrots, peeled and diced (about 1 cup) 1 medium zucchini, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (14-ounce) can diced tomatoes 1 cup small pasta of your choice (I used Ditilini) 2 tablespoons red wine vinegar Additional salt and pepper to taste
Fresh parsley, for serving
Directions:
Combine all ingredients in a slow cooker, except pasta and red wine vinegar. Cook for 8 hours on low (or 5-6 hours on high). Half and hour before cooking time ends, add the pasta. Continue cooking on low until tender. Stir in the red wine vinegar and add additional salt and pepper, to taste. Serve with fresh parsley, if desired.
Nutrition Information per serving:
Calories: 232 Fat: 1g Carbs: 46g Protein: 9g Sodium: 684mg Sugar: 6g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
Source: Kitchen Treaty: Crock Pot Vegetarian Pasta e Fagioli Soup
