Pasta e Fagioli Soup


One 28 Oz. can crushed tomatoes

1 sweet onion, diced

1½ cups dry white beans, soak in water overnight and drain

2 carrots, peeled and sliced

2 stalks celery, sliced

4 garlic cloves, minced

1 Parmesan rind

½ cup dry white wine

4 cups low sodium chicken or vegetable broth

Large pinch crushed red pepper flakes

1 bay leaf

3 thyme

2 sprigs fresh rosemary

Sea salt and pepper

1¼ cup short pasta (such as ditalini)

1 bunch kale, roughly torn

⅓ cup chopped fresh parsley

Parmesan cheese, for topping


Put tomatoes, onion, beans, carrots, celery, garlic, Parmesan rind, white wine and broth in a slow cooker.

Add red pepper flakes, bay leaf, thyme and rosemary.

Turn the slow cooker on low and cook until the beans are tender, for 6 hours.

Season the soup with salt and pepper.

Stir in pasta and kale.

Turn the slow cooker to high and cook until the pasta is tender, about 30 minutes.

Stir in parsley just before serving and garnish with the Parmesan. Enjoy!
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