Slow Cooker Pasta e Fagioli Recipe
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 1/2 teaspoon salt
- 1 pound ground beef
- 2 garlic cloves minced
- 1/2 teaspoon pepper
- 1 medium onion chopped
- 2 cans (14-1/2 ounces each) diced tomatoes undrained
- grated parmesan cheese optional
- 1 celery rib chopped
- 2 medium carrots chopped
- 1 carton (32 ounces) chicken broth
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 can (15 ounces) white kidney or cannellini beans rinsed and drained
- 1-1/2 cups finely chopped cabbage
- 1 cup ditalini or other small pasta
- Carbohydrate 1.75378039983974 g
- Cholesterol 38.55535145 mg
- Fat 8.54741361217949 g
- Fiber 0.460809663493893 g
- Protein 10.7373947531635 g
- Saturated Fat 3.33294105078141 g
- Serving Size 1 1 serving (73g)
- Sodium 48.1015182814103 mg
- Sugar 1.29297073634585 g
- Trans Fat 1.22953904766699 g
- Calories 129 calories
Directions 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 for 7-8 hours or until vegetables are tender. Stir in pasta. Cover and cook on high 30 minutes longer or until pasta is tender. Sprinkle with cheese if desired. Yield: 8 servings (2-1/2 quarts). Originally published as Slow Cooker Pasta e Fagioli in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p59 Nutritional Facts 1-1/4 cups (calculated without cheese) equals 258 calories, 8 g fat (3 g saturated fat), 38 mg cholesterol, 885 mg sodium, 31 g carbohydrate, 6 g fiber, 17 g protein. Print Add to Recipe Box Email a Friend
