Slow Cooker Pasta E Fagioli

Photo from Taste of Home

I really should have my Slow Cooker ID card revoked. This is recipe #2 this week that literally says "slow cooker" in the title and yet I did not get it together in time for the said slow cooking. 

No matter. I've had this soup in the big Dutch oven for an hour and it'll be fine. As soon as my cheddar bay biscuits are done, dinner's served. 

What I added:

1. I added a tablespoon of tomato paste. I wanted a deeper tomato flavor. 

2. I used vegetable broth because for some dumb reason I'm out of chicken broth. Me thinks it's time for a pantry inventory again. 

3. I didn't put in the pasta. I don't like how pasta soaks up all the liquid when you keep the remaining for the leftover. I know I can cook pasta separately and put it in when serving, but considering I'm having biscuits with it, I thought I could go without.

Slow Cooker Pasta E Fagioli

Recipe from Taste of Home

Serves 8 (if you have something else with it like a salad) ( and don't want leftovers)

• 1 pound ground beef
• 1 medium onion, chopped
• 1 carton (32 ounces) chicken broth
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (15 ounces) canneloni beans, rinsed and drained
• 2 medium carrots, chopped
• 1-1/2 c finely chopped cabbage
• 1 celery rib, chopped
• 2 T minced fresh basil or 2 teaspoons dried basil
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 c ditalini or other small pasta
• Grated Parmesan cheese, optional

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.

Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours.

Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.