Slow Cooker Pasta and Bean Soup
A delicious and hearty Pasta and Bean Soup! Spend 10 minutes building your flavors up front, then let the slow cooker do the rest of the wor
Servings 6 servings
- 2 tablespoons olive oil
- 2 slices bacon chopped
- 1 medium onion chopped
- 1 celery rib chopped
- 1 carrot peeled and chopped
- 2 cloves garlic minced
- 8 cups chicken broth
- 1 cup dried lima beans or pinto beans, soaked overnight (see notes)
- ½ cup dried split peas or dried red lentils, sorted
- 1 bay leaf
- 1 cup cavatappi pasta or other small pasta such as: rigatoni, farfalle, rotini, etc.
- Salt and freshly ground black pepper
Heat oil in a large sauce pan over medium heat. Add bacon, onion, celery, and carrot. Cook until vegetables have softened, about 5 to 7 minutes.
Stir in garlic until fragrant, about 30 seconds. Stir in broth, beans, peas, and bay leaf. Cover and bring to a boil; pour into slow cooker.
Cover and cook on HIGH 3 to 4 hours or LOW 7 to 8 hours.
Add pasta to slower cooker. Cover and cook about 10 minutes longer, until pasta is tender. Remove bay leaf. Season to taste with salt and pepper.
To soak the beans overnight, place in a large bowl and cover with water. Soak at least 8 hours. Drain.
To quick-soak the beans, cover beans with cold water in a 2-quarter saucepan; bring to a boil. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.
Calories: 276kcal | Carbohydrates: 41g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1210mg | Potassium: 1024mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1735IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 4mg