Slow Cooker Olive Garden Pasta e Fagioli
Warm up your evenings with Slow Cooker Olive Garden Pasta e Fagioli, a nourishing and comforting dish perfect for family gatherings or cozy dinners. This hearty recipe combines tender beans, vibrant vegetables, and savory ground beef in a flavorful broth, ensuring a satisfying meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Main
- Method: Slow cooking
- Cuisine: Italian
Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) low-sodium kidney beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup ditalini pasta
- 4 cups low-sodium beef broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
Instructions
- In a skillet over medium heat, heat olive oil and brown the ground beef. Add onions and garlic and cook until softened.
- Transfer the meat mixture to a slow cooker and add diced tomatoes, kidney beans, carrots, celery, Italian seasoning, and beef broth. Stir well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- About 30 minutes before serving, stir in the ditalini pasta to cook until al dente.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 60mg