Recipe: Slow Cooker Pasta e Fagioli

• servings: 12 servings

Ingredients

1 pound dried pinto beans

1 large red bell pepper, diced

1 medium onion, diced

8 ounces pancetta, small dice

4 cups water, plus more for soaking

1 (28-ounce) can crushed tomatoes

1 tablespoon tomato paste

2 bay leaves

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 Parmesan cheese rind (about 2x3 inches, optional)

1 cup dried ditalini pasta or small shells

1/4 cup fresh thyme leaves, finely chopped

Shaved Parmesan cheese

Directions

Step 1

Prepare the beans for an overnight soak by pouring them out onto rimmed baking sheet or plate. Pick out any debris or broken beans. Transfer the beans to a strainer and rinse under cool water. Place the rinsed beans in a large bowl or 6-quart or larger slow cooker if you don’t need to use it overnight (eliminating one extra dish to wash). Add about 6 cups of cool water. Cover and soak overnight, 10 to 12 hours.

Step 2

Drain the soaked beans and wipe out the slow cooker insert (if you used it). Return the beans to the slow cooker. Add the 4 cups of water, the bell pepper, onion, pancetta, tomatoes, tomato paste, bay leaves, oregano, basil, dried thyme, and Parmesan rind if using. Give everything a swift, hearty stir to combine. Cover and cook until the beans are tender but not falling apart and the broth around the beans has thickened, 5 to 6 hours on the HIGH setting or 10 to 12 hours on the LOW setting.

Step 3

When the soup is ready, bring a large saucepan over water to a boil. Add the pasta and cook according to the package directions, 6 to 8 minutes. Drain the pasta and stir into the soup. Remove the bay leaves and Parmesan rind before serving. Top each bowl with fresh thyme and Parmesan.

Nutrition

• Serving Size: Serves 12
• Calories: 275 cal
• Total Fat: 8.4 g
• Saturated Fat: 2.7 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 268.2 mg
• Total Carbohydrate: 38.0 g
• Dietary Fiber: 8.3 g
• Total Sugars: 5.3 g
• Protein: 13.2 g