Slow Cooker Pasta e Fagioli Soup

Ingredients and Weight:

• 1 tablespoon olive oil
• 1 medium onion, chopped (about 1 cup)
• 2 carrots, chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup small pasta (such as ditalini or elbows)
• 4 cups chicken broth
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low or 3-4 hours on high

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
2. Stir in the oregano, thyme, and red pepper flakes. Cook for 1 minute more.
3. Add the tomatoes, cannellini beans, kidney beans, pasta, and chicken broth. Bring to a boil.
4. Pour the soup into a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the pasta is tender.
5. Season with salt and pepper to taste. Stir in the parsley.
6. Serve with Parmesan cheese for topping, if desired.

Nutritional Information:

• Serving size: 1 cup
• Calories: 250
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 15mg
• Sodium: 500mg
• Carbohydrates: 45g
• Fiber: 10g
• Sugar: 10g
• Protein: 15g

Dish Characteristics:

• Hearty and flavorful
• Perfect for a cold day
• Budget-friendly
• Can be made ahead of time
• Ideal for a crowd

User Comments:

• "This soup is so delicious and comforting! It's the perfect way to warm up on a cold night." - Sarah J.
• "I love that this soup is so easy to make. I just throw everything in the slow cooker and let it do its thing!" - Emily S.
• "This is one of my favorite soups. It's so flavorful and filling." - Michael K.

Special Precautions and Tips:

• If you don't have a slow cooker, you can cook the soup on the stovetop over low heat for 1-2 hours, or until the pasta is tender.
• You can add other vegetables to this soup, such as bell peppers, zucchini, or mushrooms.
• If you want a creamier soup, you can puree some of the soup in a blender before serving.
• This soup can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.