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Slow Cooker Pasta E Fagioli

This is a delicious and simple twist on the classic Italian soup - made in the slow cooker and super simple to get made on a busy weeknight.
Prep Time10 minutes
Cook Time8 hours
Servings - 4 servings

Ingredients 

  • 1 onion chopped
  • 1 celery stalks chopped
  • 2 cups baby carrots chopped
  • 15 oz. can diced tomatoes undrained
  • 15 oz. can Cannellini beans or other white beans drained and rinsed
  • 2-3 cups chicken broth
  • 2 tsp basil
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 3 cups small shell pasta

Instructions

  • Add all the ingredients to the slow cooker except the pasta.
  • Set slow cooker on low and cook for 8 hours, or high for 6 hours. If cooking from partially frozen, you'll need to cook on low for 8 to 10 hours, depending on how frozen the pack is when you start cooking it.
  • When there is 30 minutesleft in the cooking cycle, add the pasta plus 1 cup of hot water (regardless of how much chicken broth you added). You might need to add a little more liquid than the 1 cup, depending on how much liquid is already in there. The pasta will soak up about 2 cups of liquid.
  • To pack into gallon size freezer baggie: Labeland add all ingredients except the pasta.If you wish to leave the broth out, then freeze without the broth and make a note on the bag that you need to add the broth.Do not add pasta to the freezer baggies. Be sure to make a note on the bag to add it before the end of the cooking cycle.Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.
  • Tothaw, place the bags in the fridge overnight. Or quick thaw in a bowl of warm water.