Pasta Fagioli is just a bowl of goodness. On dark and cold nights when you want to cuddle up with a yummy (and easy!) supper, this meal is for you. I just love, love, love this during the fall and winter months. Hearty, simple, cozy and delicious.
If you substitute vegetable stock for the chicken stock, this is a vegetarian meal. This recipe serves four adults.
1 (14 oz) can diced tomatoes
1 (15 oz) can of Cannellini or Great Northern Beans, rinsed and drained
1 (15 oz) can of kidney beans, rinsed and drained
1 (6 oz) can of tomato paste
2 tablespoons Italian seasoning
2 cups chicken stock
1/2 pound of pasta (I used shells), cooked
1 cup grated Parmesan cheese
salt and pepper
In your slow cooker, layer in the first six ingredients. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 10 minutes before you’re ready to serve, prepare your pasta. Combine the cooked pasta to your slow cooker ingredients at the end, stir to combine and then dish into bowls. Top each bowl with grated Parmesan.
That’s it! So simple, right? I like to prepare my noodles on the stove top instead of adding them uncooked into the slow cooker. When you add them uncooked into the slow cooker, the noodles absorb the soup liquid.
A simple, hearty and yummy meal for your family’s supper.