Slow Cooker Pasta e Fagioli

By Sarah DiGregorio

Updated Feb. 22, 2023

Slow Cooker Pasta e Fagioli
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
7 hours and 30 minutes
Rating
4(552)
Comments
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This simple stew of long-simmered beans and tiny pasta is one of the world’s great comfort foods. Like many cucina povera classics, it is both affordable and adaptable, designed to use what you have. White beans, such as cannellini, are typically used, but just about any medium-size dried bean, like borlotti (cranberry) beans or even pinto beans will do. Beans have a wide variation in cook times, so start checking at 6 hours if you can, and know that some batches can take up to 10 hours. Fresh or frozen green beans popped in at the end of the cooking time add a welcome texture and sweetness, but feel free to omit them or to use whatever you have: shredded cabbage, broccoli rabe or fresh or frozen spinach would all work beautifully. This recipe feeds a crowd, and if you plan to have leftovers, cook the pasta separately and stir it into each serving, otherwise the pasta will soak up all the broth as it sits and become too soft.

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Ingredients

Yield:6 to 8 servings
  • 8ounces dried white or cranberry beans (about 1½ cups), soaked overnight and drained (see Tip)
  • 10garlic cloves, smashed and chopped
  • 2large carrots, peeled, halved lengthwise if thick, sliced
  • 2celery stalks, sliced 
  • 1Parmesan rind, optional (see Tip)
  • 1large sprig fresh rosemary (or 1 teaspoon dried rosemary)
  • 5cups chicken broth
  • 1teaspoon dried oregano
  • 1teaspoon garlic powder
  • 1teaspoon onion powder 
  • 1(15-ounce) can tomato sauce 
  • 8ounces (about 1½ cups) ditalini pasta 
  • 1tablespoon tomato paste
  • 8ounces green beans, cut into ½-inch lengths, optional 
  • Kosher salt (such as Diamond Crystal) and black pepper 
  • Grated Parmesan, for topping, optional 
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

257 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 13 grams protein; 811 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 6- to 8-quart slow cooker, combine the soaked beans, garlic, carrots, celery, Parmesan rind, rosemary, broth, oregano, and garlic and onion powders. Cook on low until the beans are very tender, 6 to 7 hours.

  2. Step 2

    Increase the heat to high. Whisk in the tomato sauce, ditalini, tomato paste, and green beans, if using. Season with 2 teaspoons salt and several generous grinds of black pepper. Cover and cook until the pasta and green beans are just tender, 20 to 25 minutes. Remove and discard the rosemary stem and Parmesan rind. Taste and add more salt and pepper, if you like. Serve with grated Parmesan on top, if desired.

Tips
  • Beans should reach a simmer and cook until tender to be safe to eat. Make sure they cook at a simmer for at least 15 minutes at some point in the cooking process.
  • Many stores that sell grated Parmesan also sell Parmesan rinds, which are an affordable way to infuse rich flavor into any soup. Ask at the cheese counter of any well-stocked grocery store. The rinds can be kept in the freezer indefinitely and there’s no need to defrost them before using.

Ratings

4 out of 5
552 user ratings
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Comments

Rocco

Seems to me using a can of tomatoes (not sauce), a chopped onion (not powder), and foregoing garlic powder (given the prescribed multiple cloves of actual garlic) would pretty clearly give you a soup that tasted a whole lot less like it just came out of a can.

Nancy

I hate to read cranky notes. That said, this is pasta fagioli only because it has pasta and beans. The recipe I grew up with is easy and fast: sauté garlic clove(s) in olive oil, plus 3-4” stalk of celery tops. Add tomato sauce (16z) and half as much water. Add fresh basil, S&P. Simmer 30”. Add can(s) of Navy or Great Northern beans. Simmer 30”. Cook ditalini and add before serving. Grated Romano cheese a must. Also red pepper flakes to taste if you need heat. Peasant comfort food at its best.

Richard

There's a reason for not adding tomatoes sooner. If you add tomatoes at the beginning, the acid will keep the beans from softening.

Elise

I skipped the green beans and threw in most of a pint of mixed cherry tomatoes that needed using up. Aye it with some leftover cooked chicken for protein. This is the easiest dinner ever and Delicious!

Pam

This soup is delicious. I had a pound of Italian sausage I needed to cook, so I browned it in pieces & added to the soup in the beginning. Really yummy! I also did not add the garlic powder; just the fresh.

Ry

Cornstarch 1tbs Add onion next time 6 hours was not sufficient on low Switched to high for 2.5 hours and that did the trick Start on high next time Put green beans in earlier

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