Ok what is up with this hot and humid weather this week? Sure it gives the boys an extra pool day but I’m really more a fan of the slightly cooler weather! I’m very happy that its going to be over after today and it makes for perfect timing for this comforting classic Italian soup with the ease of a slow cooker. Pasta e Fagioli simply means pasta and beans. This soup is really easy to make and is packed with vitamins from all the veggies and it makes me think of Grandma. Soups are so great because you can make a huge batch and freeze half for another day and they are generally really inexpensive!
If you can make your own broth trust me this soup will taste even more amazing!! The flavors really cannot compare to any store bought broth. Heres how… buy a cooked rotisserie chicken, eat for dinner one night then take whats left, throw into a big pot of water with some onion, celery, carrots, a bay leaf, tomato paste, garlic, salt and pepper. Simmer away for 4 hours. Strain all the chicken and veggies out. Freeze in smaller portions once cooled.
serves 6-81 small onion, small dice
2 celery stalks, small dice
2 carrots, peeled and small dice
1- 28 oz can diced tomato
3 garlic cloves, sliced
10 cups vegetable or chicken broth
2 cans cannellini beans, rinsed and drained
3 Tbsp tomato paste
1 bay leaf
2 tsp dried oregano
salt and pepper
Small pasta of choice- I used whole grain elbows
Start by prepping all your veggies and getting everything diced.
Place everything into the slow cooker, set to low for 6 hours. For the last hour/ hour and a half I switch it to high to finish off. By the end of the 6 hours the color will have deepened and the veggies will be perfectly tender.
I add the cooked pasta to the individual bowls then pour the soup over top. If you add the pasta directly to the pot it will turn to mush.
*this is my original recipe*