Description
A hearty Italian pasta and bean soup that you can make in a slow cooker.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can diced tomatoes with juice
- 1 can vegetable broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a large slow cooker, combine all ingredients except the pasta.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the pasta and let it cook until al dente.
- Adjust seasoning if needed, and serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg