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olive garden slow cooker pasta fagioli recipe
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Slow Cooker Pasta Fagioli is a hearty and comforting Italian soup, featuring pasta, beans, and vegetables, elevated with a vibrant Roasted Red Pepper Cream Swirl. It’s an easy and flavorful meal perfect for a chilly evening.
Ingredients
- 250g (2 cups) small pasta (ditalini), notes
- 400g (2 cups) canned cannellini beans, drained and rinsed
- 100g (3½ oz) carrot, diced
- 50g (1½ oz) celery stalk, diced
- 150g (5 oz) onion, finely chopped
- 2 cloves garlic, minced
- 5g (1 tsp) dried oregano
- 5g (1 tsp) dried basil
- 2g (½ tsp) crushed red-pepper flakes (optional)
- 1.5L (6 cups) halal chicken broth
- 400g (14oz) canned diced tomatoes, no added sugar
- 30ml (2 tbsp) extra-virgin olive oil
- 300g (10½ oz) ground halal beef
- Salt and freshly ground black pepper, to taste
- 1 large red bell pepper
- 150g (1 cup) cauliflower florets, steamed
- 30ml (2 tbsp) heavy cream
- 15ml (1 tbsp) fresh lemon juice
- 5g (1 tsp) smoked paprika
- 30g (2 tbsp) grated Parmesan cheese (halal-certified)
- 8g (2 tbsp) fresh flat-leaf parsley, chopped
Instructions
- Roast Red Pepper: Broil pepper until blackened, steam, peel, and seed.
- Steam Cauliflower: Steam florets until very tender.
- Make Red Pepper Cream: Blend pepper, cauliflower, cream, lemon juice, and paprika.
- Sauté Aromatics & Brown Beef: Sauté onion, carrot, celery, and garlic; brown beef.
- Combine in Slow Cooker: Add mixture to slow cooker with pasta, beans, tomatoes, broth, oregano, basil, and oil.
- Season & Cook: Season and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Finish with Cream: Stir in half of the red pepper cream 15 minutes before end.
- Serve & Garnish: Ladle into bowls, swirl with remaining cream, and garnish with Parmesan and parsley.
Notes
Steaming the cauliflower adds creaminess to the red pepper swirl without excess cream. Don’t be afraid to char the red pepper for easy peeling.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: pasta fagioli,slow cooker,italian,soup,beans,comfort food,red pepper,halal,beef,vegetarian
