The Recipe Critic · by Alyssa Rivers★ 4.7 (46)
Slow Cooker Pasta e Fagioli Soup
NUTRITION · PER SERVING430M COOK
CAL 14%·PRO 38%
CARBS 34G50% OF CAL
8G FIBER7G SUGAR19G OTHER
FAT 7G25% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian soup of ground beef, beans, pasta, and vegetables in tomato broth. Rich, comforting, and cooked low and slow.
mainitaliansoupbeef⏲️ slow cooker🍳 skilletdairy free
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 2 whole carrots (diced)
- 4 celery stalks (diced)
- 1 medium onion (diced)
- 1 (28 ounce can) crushed tomatoes
- 2 (14.5 ounce can) beef broth
- 1 Tablespoon Italian seasoning
- 2 whole bay leaves
- salt and pepper to taste (I added 1 tsp salt and 1/4 teaspoon pepper)
- 1 (15 ounce can) cannellini beans, drained and rinsed
- 1 (15 ounce can) red kidney beans drained and rinsed
- 1 cup ditalini pasta (uncooked)
At a glance
PER SERVING · TIME 430M
CAL 14%·PRO 38%
CARBS 34G50% OF CAL
8G FIBER7G SUGAR19G OTHER
FAT 7G25% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 7h
- Sodium
- 706mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 738mg
- Calcium
- 92mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 706MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.