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Slow Cooker Olive Garden Pasta e Fagioli

Slow Cooker Olive Garden Pasta e Fagioli
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Warm up your evenings with Slow Cooker Olive Garden Pasta e Fagioli, a comforting Italian-inspired soup that features hearty ground beef, tender beans, and vibrant vegetables simmered in a savory broth. This delightful dish is perfect for family gatherings or cozy dinners, delivering rich flavors that will have everyone reaching for seconds. Effortlessly prepared in your slow cooker, it’s a meal that combines nutrition and comfort, making it an ideal choice for busy weeknights or meal prep.

Ingredients

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  • 1 lb lean ground beef
  • 1 can (15 oz) low-sodium kidney beans, rinsed and drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup ditalini pasta
  • 4 cups low-sodium beef broth
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil

Instructions

  1. Brown the ground beef: In a skillet over medium heat, heat olive oil and brown the ground beef until no longer pink. Add onions and garlic; cook until softened.
  2. Combine in slow cooker: Transfer the meat mixture to a slow cooker. Add diced tomatoes, kidney beans, carrots, celery, Italian seasoning, and beef broth. Stir well.
  3. Cook: Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
  4. Add pasta: About 30 minutes before serving, stir in the ditalini pasta and cook until al dente.
  5. Serve hot: Enjoy with optional grated cheese if desired.

Nutrition

Find it online: https://perfectrecipeworld.com/slow-cooker-olive-garden-pasta-e-fagioli/