December 01, 2004

Slow Cook Pasta Fagioli Soup

Carnival of Recipe time again. Got this recipe from Secrets of Slow Cooking. Would get it going at lunch time and it would be ready at dinner. I used it as a meal by itself with rolls and a salad. Hmmm. Now did I add the salad to this one or the other soup? Either way, my family enjoyed it.


2 cans (14 ½ ounces each) beef broth
1 can (16 ounces) Great Northern beans, rinsed and drained
1 can (14 ½ ounces) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise and sliced
1 tbls olive oil
1 ½ tsp minced garlic
½ tsp dried basil leaves
½ tsp dried oregano leaves
½ cup tubettie, ditilini or small shell pasta, uncooked
½ cup garlic seasoned croutons
½ cup grated Asiago or Romano cheese
3 tbls chopped fresh basil or Italian parsley (optional)


1. Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, dried basil, and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.
2. Stir in pasta. Cover; continue cooking on LOW 1 hour or until pasta is tender.
3. Serve soup with croutons and cheese. Garnish with fresh basil, if desired.

Posted by vw bug at December 1, 2004 06:41 AM | TrackBack