Slow Cooker Pasta e Fagioli

Once the Christmas season is over, I’m pretty much tired of all the rich, heavy foods that we seem to eat only during the holidays. And, because any type of bean soup is way up on the list of my very favorite foods, I like to throw the ingredients for my Pasta e Fagioli into the slow cooker in the morning, especially when I’m spending the day shopping til I’m dropping, and come home to a nice, comforting meal.

Even if I’m just puttering around the house all day, just knowing that this soup is simmering away makes me very happy.




Pasta E Fagioli simply means pasta and beans.  But the Italian words for pasta and beans sounds much more appealing, right?

I know that some people actually add their pasta to the slow cooker at some point and let it cook along with the soup.  I don’t.  About 10 minutes before eating, I cook the pasta according to the directions on the box and then stir it into the soup at the end.  No smushy pasta for me!

You can top this soup off with fresh chopped Italian parsley, but I have to admit right here and now that I’m not a big fan of parsley.  I just don’t like the taste of it.

My Pasta e Fagioli pairs perfectly with my grandma’s hoecakes.  I’m in heaven!

Slow Cooker Pasta e Fagioli

Slow Cooker Pasta e Fagioli


  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 medium onion, diced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 package mushrooms, cleaned and sliced
  • 1 small sweet potato, diced
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 - 15 oz. can diced tomatoes
  • 2 teaspoons Italian seasoning
  • 1 box vegetable broth
  • 1 can cannellini beans, rinsed and drained
  • 1 can navy beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1-1/2 cups dry bowtie pasta
  • Italian parsley, optional garnish


  1. In a large skillet, heat oil over medium heat. Add the onion, carrot, celery, sweet potato, mushrooms, and seasonings and saute for about 5-7 minutes. Transfer to slow cooker and add tomatoes, beans and vegetable broth. Simmer on low for 7-8 hours or on high for 4-5 hours. About 15 minutes before serving, cook pasta according to the directions on the package and gently stir into soup. Add Italian parsley to garnish and serve with grandma's hoecakes.
About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!


  1. That looks delicious! And I’m with you – I’m not “dieting” for the new year, but I just can’t handle all the richness for a long period of time. It makes me feel WAY better to lighten it up.

  2. It is certainly soup and stew season! This looks really tasty. I’ve never had a soup with sweet potatoes in it! Serve with hoecakes! Love it!

  3. I so wish my family would like beans, sigh. It sounds so yummy to me! In this area I look forward to an empty nest, where I can cook just what I like – is this selfish?

  4. Yummy…that looks SO GOOD! And perfect for the weather today, too!

  5. Yum! I am always looking for new slow cooker recipes! Pinning!

  6. I am with ya on being over rich and heavy foods! This sounds lovely.

    • After I published the post this morning, it made me want some of this soup. So I threw it together in the crock pot and had it for dinner. It’s one of my favorite soups.

  7. Delicious!! I love this soup. Thanks for the recipe!! i love slow cooker recipes!!

  8. yum! this sounds fantastic. Always looking for new slow cooker recipes!

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