ingredients needed for pasta fagioli
To create a hearty and flavorful Pasta Fagioli in your crock pot, you’ll need a selection of fresh and pantry-staple ingredients. Here’s everything you’ll need to gather before you begin:
- Ground beef or Italian sausage: 1 pound, for a rich and savory base.
- Onion: 1 medium, finely diced, to add depth of flavor.
- Carrots: 2 medium, peeled and diced, for a touch of sweetness.
- Celery: 2 stalks, diced, to balance the flavors with a mild crunch.
- Garlic: 3 cloves, minced, for aromatic warmth.
- Crushed tomatoes: 1 can (28 ounces), to create a rich tomato base.
- Tomato sauce: 1 can (15 ounces), for added thickness and flavor.
- Beef broth: 4 cups, to build a hearty soup consistency.
- Red kidney beans: 1 can (15 ounces), drained and rinsed, for protein and texture.
- Great Northern beans: 1 can (15 ounces), drained and rinsed, for a creamy contrast.
- Dried Italian seasoning: 1 tablespoon, to infuse the dish with classic herb flavors.
- Salt and pepper: To taste, for seasoning.
- Small pasta: 1 cup (such as ditalini or elbow macaroni), to complete the dish.
- Parmesan cheese: Grated, for garnish and added richness when serving.
- Fresh parsley: Chopped, for a bright and fresh finishing touch.
With these ingredients on hand, you’ll be ready to prepare a comforting and satisfying Pasta Fagioli that’s perfect for any occasion.
step-by-step crock pot instructions
To prepare your Pasta Fagioli in the crock pot, follow these simple steps to ensure a flavorful and perfectly cooked dish:
- Step 1: Brown the meat. In a skillet over medium heat, cook the ground beef or Italian sausage until fully browned and no longer pink. Break it into small crumbles as it cooks. Drain any excess grease and transfer the cooked meat to your crock pot.
- Step 2: Sauté the aromatics. Using the same skillet, add the diced onion, carrots, celery, and minced garlic. Sauté for 3-5 minutes, or until the vegetables begin to soften and the garlic becomes fragrant. Add this mixture to the crock pot.
- Step 3: Add the liquids and seasonings. Pour the crushed tomatoes, tomato sauce, and beef broth into the crock pot. Stir in the dried Italian seasoning, salt, and pepper. Mix everything together to combine the flavors.
- Step 4: Add the beans. Drain and rinse the red kidney beans and Great Northern beans, then add them to the crock pot. Stir gently to distribute the beans evenly throughout the mixture.
- Step 5: Cook on low. Cover the crock pot with its lid and set it to cook on low for 6-8 hours. This slow cooking process allows the flavors to meld together beautifully.
- Step 6: Cook the pasta separately. About 20 minutes before the soup is ready, cook the small pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Step 7: Combine the pasta and soup. Once the soup has finished cooking, stir in the cooked pasta. Let it sit for a few minutes to allow the pasta to absorb some of the flavors.
- Step 8: Adjust seasoning. Taste the soup and adjust the salt and pepper as needed. If the soup is too thick, you can add a bit more beef broth to reach your desired consistency.
With these steps, your Pasta Fagioli will be ready to serve, packed with hearty ingredients and rich, comforting flavors.
tips for serving and storing
When it comes to serving your Pasta Fagioli, presentation and timing can make all the difference in enhancing the experience. For the best results, ladle the soup into bowls while it’s still warm, ensuring each serving includes a generous mix of pasta, beans, and vegetables. Top each bowl with a sprinkle of freshly grated Parmesan cheese for a creamy, salty finish, and a pinch of chopped fresh parsley to add a pop of color and brightness. For an extra touch of indulgence, serve with a side of crusty bread or garlic bread to soak up the flavorful broth.
If you’re planning to store leftovers, it’s important to note that the pasta can absorb a significant amount of liquid over time, potentially making the soup thicker than desired. To avoid this, consider storing the pasta separately from the soup. Simply keep the cooked pasta in an airtight container in the refrigerator and add it to individual portions of soup when reheating. This method ensures the pasta maintains its texture and the soup retains its ideal consistency.
Leftover Pasta Fagioli can be stored in the refrigerator for up to 3-4 days. Allow the soup to cool completely before transferring it to airtight containers. When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally, or use a microwave-safe bowl for quick reheating. If the soup has thickened too much, add a splash of beef broth or water to loosen it up.
For longer storage, Pasta Fagioli can be frozen without the pasta for up to 3 months. Portion the soup into freezer-safe containers, leaving a bit of space at the top to allow for expansion. When ready to enjoy, thaw the soup in the refrigerator overnight and reheat as described above. Cook fresh pasta to add to the soup just before serving for the best texture and flavor.
By following these serving and storing tips, you can enjoy the comforting flavors of Pasta Fagioli at their best, whether freshly made or as a convenient meal for later.