Ingredients
Scale
The Aromatic Base (Soffritto):
- 1 tbsp Olive Oil:
- 1 medium Yellow Onion: Finely diced.
- 2 Carrots: Peeled and diced.
- 2 Celery Stalks: Diced.
- 4 cloves Garlic: Minced.
The Heart of the Soup:
- 2 (15 oz) cans Cannellini or Borlotti Beans: Rinsed and drained.
- 1 (28 oz) can Crushed Tomatoes:
- 1 (14.5 oz) can Diced Tomatoes:
- 6 cups Vegetable or Chicken Broth:
- 1 tsp Dried Oregano:
- 1 sprig Fresh Rosemary: (or ½ tsp dried)
- 1 Bay Leaf:
- ½ tsp Red Pepper Flakes: (Optional, for a hint of heat)
- Salt and Black Pepper: To taste.
The Pasta & Finishing:
1 cup Ditalini or small Elbow Pasta: Uncooked.
2 cups Fresh Spinach or Kale: Chopped (optional).
Freshly Grated Parmesan Cheese: For serving.
Fresh Parsley: Chopped, for garnish.
Instructions
- Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for 1 minute until fragrant. (This step can be skipped by adding raw vegetables directly to the slow cooker, but sautéing adds a deeper flavor).
- Combine Ingredients: Transfer the sautéed vegetables to the slow cooker. Add the beans, crushed tomatoes, diced tomatoes, broth, oregano, rosemary, bay leaf, and red pepper flakes. Stir well to combine.
- Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The soup should be fragrant and the vegetables completely tender.
- Add the Pasta: Approximately 30 minutes before serving, stir in the uncooked ditalini pasta. If the soup looks too thick, add an extra cup of broth or water. Cover and continue cooking on HIGH for 20-30 minutes, or until the pasta is al dente.
- Final Touches: If using spinach or kale, stir it in during the last 5 minutes of cooking until wilted. Remove the bay leaf and the rosemary sprig.
- Serve: Taste and adjust the salt and pepper. Ladle into bowls and top with a generous sprinkle of freshly grated Parmesan cheese and chopped parsley. Drizzle with a little extra virgin olive oil if desired.
Notes
- Pasta Choice: Small shapes like ditalini, tubetti, or small elbows are traditional as they fit perfectly on a spoon with the beans.
- Don’t Overcook the Pasta: If you aren’t serving the soup immediately, the pasta will continue to soak up liquid and become mushy. If you plan on having leftovers, consider cooking the pasta separately and adding it to individual bowls.
- Bean Variations: You can use one can of Cannellini and one can of Red Kidney beans for a beautiful color contrast, or use Borlotti beans for a more traditional nutty flavor.
- Parmesan Rind: If you have a leftover Parmesan cheese rind, toss it into the slow cooker at the beginning of the cook time. It adds an incredible savory depth to the broth.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (Low) or 3-4 hours (High)
- Category: Main Dish, Soup
- Method: Slow Cooking
- Cuisine: Italian