Slow cooker pasta e fagioli
A clever riff on the classic Italian “pasta and beans”
This clever riff on the classic Italian “pasta and beans” dish is wonderfully simple to make, and full of fresh, hearty flavour. It’s just what I feel like eating for lunch during the week, and is irresistible paired with crusty bread and shavings of parmesan.
Ingredients:
6 spring onions, finely sliced
2 carrots, sliced
2 ribs celery, finely sliced
3 cloves garlic, finely minced
6 cups vegetable stock
2 heaped tbsp tomato paste
A handful fresh oregano, roughly chopped
1/2 tsp chilli flakes
2 cans white beans or chickpeas
1 1/2 cups dried pasta
A large handful Italian parsley for serving, finely chopped
Shaved parmesan for serving
Method:
Add all ingredients to the slow cooker, except for the dried pasta, parsley and parmesan.
Cook on low for 8 hours or high for 6 hours. You can also cook this dish in a large soup pot by simmering over low heat for 1 1/2 hours. Keep an eye on the soup, and add water as needed.
Once you are almost ready to eat, cook the pasta in salted boiling water until al dente. Stir into the soup, along with the freshly chopped italian parsley. Taste, and season if needed.
To serve, ladle into bowls and top with shavings of parmesan if desired.
Makes 6 serves