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<p>Most evenings, I crave something substantial yet uncomplicated, a dish that feels like a hug in a bowl. This Slow Cooker Pasta and Bean Soup does the job quite wonderfully. The kind of meal that bubbles away all day in the background, lending its rich aroma to life in the kitchen. Ah, the slow cooker—a tool that basically begs for your attention but doesn’t demand it. You can busy your hands elsewhere while this dish works its own magic.</p>
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<p>The first time I made this soup, I came home after a long day, and the scent wrapped around me like a nostalgic embrace. It reminded me of the hearty soups my grandmother would simmer on the stove, inviting everyone for a meal as the sun dipped below the horizon. This soup is a wonderfully straightforward way to fuel the day, nourishing both body and spirit.</p>
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<h2 class="wp-block-heading">What makes this recipe special</h2>
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<p>Let me tell you why this soup keeps coming back into my rotation. It’s the ultimate one-pot wonder, combining lean protein, nutrient-rich veggies, and comforting pasta all in one fell swoop. The consistency is satisfying; the combination of creamy beans and al dente pasta creates a lovely textural balance. Each spoonful promises a delightful warmth that blankets the coldest of evenings.</p>
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<p>Nutritionally speaking, this dish is a powerhouse. Lean ground beef provides the protein, while the vibrant veggies—carrots, celery, and onion—ain't just for show; they bring plenty of color, fiber, and natural sweetness to the mix. Plus, those beans? An excellent source of fiber and essential nutrients. It’s the kind of wholesome meal that reassures you that comfort food doesn’t have to be devoid of balance. Perfect for families, busy weeknights, or simply when you need a pick-me-up.</p>
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<h2 class="wp-block-heading">Gather these ingredients</h2>
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<p>Here’s what you will need to create this inviting soup:</p>
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<li><strong>1 tablespoon extra virgin olive oil</strong>: Enhances the flavor right from the start; use a good-quality one for the best results.</li>
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<li><strong>1 pound lean ground beef</strong>: Choose something like 90% lean for a good level of richness without overwhelming fat.</li>
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<li><strong>2 whole carrots (diced)</strong>: Sweet and colorful, they add a nice crunch and sweetness as they cook down.</li>
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<li><strong>4 celery stalks (diced)</strong>: Their crunchy texture and unique flavor profile balance the soup beautifully.</li>
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<li><strong>1 medium onion (diced)</strong>: The base of so many great soups—always a wise choice for building flavor.</li>
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<li><strong>1 (28 ounce) can crushed tomatoes</strong>: This lends a robust body and your soup's quintessential acidity.</li>
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<li><strong>2 (14.5 ounce) cans beef broth</strong>: Homemade preferred, but the store-bought kind works just fine in a pinch.</li>
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<li><strong>1 tablespoon Italian seasoning</strong>: This harmonious blend brings the familiarity of the kitchen table to the dish.</li>
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<li><strong>2 whole bay leaves</strong>: Their subtle flavor enhances the overall depth, but don’t forget to fish them out after cooking.</li>
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<li><strong>Salt and pepper to taste</strong>: Seasoning is essential for amplifying flavors; I typically start with 1 teaspoon salt and 1/4 teaspoon pepper.</li>
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<li><strong>1 (15 ounce) can cannellini beans, drained and rinsed</strong>: Creamy with a nice bite, these add an excellent protein boost.</li>
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<li><strong>1 (15 ounce) can red kidney beans, drained and rinsed</strong>: Their firmer texture complements the cannellini beans perfectly.</li>
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<li><strong>1 cup ditalini pasta (uncooked)</strong>: Tiny and cute, these small pasta shapes absorb the soup's flavor beautifully.</li>
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<h2 class="wp-block-heading">Let’s get cooking</h2>
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<p>Now that you have your ingredients lined up, let’s dive into the cooking process:</p>
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<li>In a large skillet, add the olive oil over medium heat. Once shimmering, toss in the ground beef. Cook until browned and fully cooked, ensuring no pink remains. This step lays a crucial foundation of flavor.</li>
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<li>Transfer the beef into your slow cooker. Add the diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, bay leaves, and that initial sprinkle of salt and pepper.</li>
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<li>Stir everything well to combine and ensure that the beef is evenly distributed amongst the veggies.</li>
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<li>Cook on low for 7-8 hours or on high for 3-4 hours. This is where the magic happens—slow cooking allows the flavors to meld beautifully.</li>
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<li>About 30 minutes before serving, stir in the drained beans and uncooked pasta. This timing ensures the pasta remains firm and the beans warm through without losing their shape.</li>
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<li>Before ladling into bowls, taste and adjust the seasoning if needed, removing the bay leaves before serving. Serve it hot to enjoy all the flavors!</li>
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<h2 class="wp-block-heading">Best way to enjoy it</h2>
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<p>This soup is absolutely delicious all on its own, but a sprinkle of freshly chopped parsley or a grated cheese finish adds a touch of elegance. To round out your meal, consider pairing it with a slice of crusty bread or a simple side salad. If you’re feeling indulgent, a little dollop of pesto stirred in right before serving can elevate the entire experience to a whole new level.</p>
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<h2 class="wp-block-heading">Storage and reheating tips</h2>
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<p>Should you have leftovers—and that’s a big ‘if’—you can store them in an airtight container in the fridge for up to 3 days. To freeze, let the soup cool completely, then portion it into freezer-safe bags. It’s a fantastic meal prep option that you can defrost and reheat when the craving hits.</p>
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<p>For reheating, just warm it up on the stovetop over medium heat. If it feels too thick after refrigeration, a splash of broth or water will bring it back to life.</p>
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<h2 class="wp-block-heading">Helpful cooking tips</h2>
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<li>Don’t skip the browning step for the beef; it dramatically boosts the flavor.</li>
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<li>If you want to save a bit of time, feel free to use pre-diced vegetables. Just be mindful of the size; they should mimic the diced meats and beans.</li>
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<li>Want to make it heartier? Add in more vegetables or use a larger pasta shape.</li>
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<h2 class="wp-block-heading">Creative twists</h2>
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<p>Feeling adventurous? Here are some variations you might explore:</p>
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<li><strong>Veggie Boost:</strong> Swap in other beans like black beans or add bell peppers for additional color and nutrients.</li>
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<li><strong>Spicy Kick:</strong> Add a diced jalapeño or red pepper flakes during cooking for a bit of heat.</li>
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<li><strong>Herb Swap:</strong> Experiment with fresh herbs like thyme or basil for a brighter flavor profile.</li>
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<h2 class="wp-block-heading">Ingredients</h2>
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<li>1 tablespoon extra virgin olive oil</li>
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<li>1 pound lean ground beef</li>
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<li>2 whole carrots, diced</li>
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<li>4 celery stalks, diced</li>
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<li>1 medium onion, diced</li>
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<li>1 (28 ounce) can crushed tomatoes</li>
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<li>2 (14.5 ounce) cans beef broth</li>
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<li>1 tablespoon Italian seasoning</li>
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<li>2 whole bay leaves</li>
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<li>Salt and pepper to taste</li>
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<li>1 (15 ounce) can cannellini beans, drained and rinsed</li>
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<li>1 (15 ounce) can red kidney beans, drained and rinsed</li>
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<li>1 cup ditalini pasta, uncooked</li>
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<h2 class="wp-block-heading">Directions to follow</h2>
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<li>In a large skillet, heat the olive oil over medium heat and brown the ground beef until no longer pink.</li>
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<li>Transfer the beef to a slow cooker. Add the carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, bay leaves, and salt and pepper.</li>
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<li>Mix well to ensure everything is combined.</li>
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<li>Cook on low for 7-8 hours or high for 3-4 hours.</li>
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<li>About 30 minutes before serving, stir in the beans and pasta.</li>
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<li>Adjust seasoning if needed, then serve hot, discarding the bay leaves before ladling into bowls.</li>
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<h2 class="wp-block-heading">Your questions answered</h2>
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<li><strong>Can I use ground turkey instead of beef?</strong> Yes, it's a great swap for a leaner option.</li>
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<li><strong>What other pasta shapes work here?</strong> Small shapes like elbow macaroni or couscous could also work beautifully.</li>
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<li><strong>Can I cook this on the stovetop?</strong> Sure! Just simmer it all in a pot and add the pasta in the last 10 minutes.</li>
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<li><strong>How do I make this vegetarian?</strong> Omit the beef and replace with additional beans or lentils, using vegetable broth instead.</li>
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<li><strong>Is this soup freezer-friendly?</strong> Absolutely, just make sure it cools before transferring it to the freezer.</li>
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<p>Cooking is a journey that invites us to experiment and share. I hope you find this <em>Slow Cooker Pasta and Bean Soup</em> not just a simple meal, but a chance to create wonderful moments with friends and family. Enjoy the process, and feel free to make it your own! Your insights in the comments are always welcomed—let’s keep the conversation going.</p>
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Slow Cooker Pasta and Bean Soup
A hearty and comforting one-pot meal combining lean ground beef, nutrient-rich veggies, and al dente pasta, cooked slowly to enhance flavors.
Ingredients
For the soup
- 1 tablespoon extra virgin olive oil Enhances the flavor right from the start; use a good-quality one for the best results.
- 1 pound lean ground beef Choose something like 90% lean for a good level of richness without overwhelming fat.
- 2 whole carrots (diced) Sweet and colorful, they add a nice crunch and sweetness as they cook down.
- 4 stalks celery (diced) Their crunchy texture and unique flavor profile balance the soup beautifully.
- 1 medium onion (diced) The base of so many great soups; always a wise choice for building flavor.
- 1 28 ounce can crushed tomatoes Lends a robust body and your soup's quintessential acidity.
- 2 14.5 ounce cans beef broth Homemade preferred, but the store-bought kind works just fine in a pinch.
- 1 tablespoon Italian seasoning This harmonious blend brings the familiarity of the kitchen table to the dish.
- 2 whole bay leaves Their subtle flavor enhances the overall depth, but don’t forget to fish them out after cooking.
- to taste Salt and pepper Seasoning is essential for amplifying flavors; I typically start with 1 teaspoon salt and 1/4 teaspoon pepper.
- 1 15 ounce can cannellini beans, drained and rinsed Creamy with a nice bite, these add an excellent protein boost.
- 1 15 ounce can red kidney beans, drained and rinsed Their firmer texture complements the cannellini beans perfectly.
- 1 cup ditalini pasta (uncooked) Tiny and cute, these small pasta shapes absorb the soup's flavor beautifully.
Instructions
Cooking
- In a large skillet, add the olive oil over medium heat. Once shimmering, toss in the ground beef. Cook until browned and fully cooked, ensuring no pink remains.
- Transfer the beef into your slow cooker. Add the diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, bay leaves, and that initial sprinkle of salt and pepper.
- Stir everything well to combine and ensure that the beef is evenly distributed amongst the veggies.
- Cook on low for 7-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the drained beans and uncooked pasta.
- Before ladling into bowls, taste and adjust the seasoning if needed, removing the bay leaves before serving.
Notes
This soup is delicious on its own, but a sprinkle of freshly chopped parsley or grated cheese adds finesse. Pair with crusty bread or side salad for a complete meal. For a richer experience, stir in pesto just before serving.