Olive Garden Copycat -PASTA FAGIOLI - Slow Cooker Recipe

cannellini beans

🥗Healthier: great northern beans

💰Cheaper: pinto beans

Pinto beans are often more affordable and still provide a creamy texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Welcome to Hope's Homemade Kitchen. Today, we're making pasta fagioli soup in the crock pot.

Start by browning lean ground beef in a skillet. Check if it needs to be drained after cooking.

Chop one whole onion and two ribs of celery. Add them to the skillet with the ground beef to soften.

Add 2-3 cloves of garlic, roughly chopped, to the skillet with the onions and celery.

Peel and dice two carrots into small pieces and add them to the skillet.

Once the garlic is fragrant, transfer the ground beef and vegetable mixture to the crock pot.

Add 32 oz of chicken broth to the crock pot.

Add 28 oz of diced tomatoes with their juice to the crock pot.

Add about 3 tablespoons of tomato paste to the crock pot.

Add 15 oz can of kidney beans and 15 oz can of cannelini beans (rinsed and drained) to the crock pot.

Add about 1.5 cups of thinly sliced cabbage to the crock pot.

Drizzle a little olive oil into the crock pot, then add about 0.5 teaspoon of salt and pepper to taste.

Add 2 teaspoons of dried basil and stir everything together in the crock pot.

Put the lid on the crock pot and set it to cook on high for 4 hours.

After 3.5 hours, add 1 cup of ditalini pasta to the crock pot and stir.

Cook for an additional 30 minutes until the pasta is done.

Serve the soup hot, optionally with crusty Italian bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens