Description
A hearty, slow-cooked Italian classic featuring cannellini beans, ditalini pasta, and savory aromatics. A comforting, high-protein meal with minimal effort.
Ingredients
Scale
- 2 cans (15oz) cannellini beans, drained and rinsed
- 1 can (14.5oz) diced tomatoes
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup ditalini pasta, uncooked
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley and Parmesan for garnish
Instructions
- Sauté onions, carrots, and celery in olive oil over medium heat until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Transfer sautéed vegetables to the slow cooker.
- Add beans, diced tomatoes, vegetable broth, oregano, and red pepper flakes. Stir to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Stir in ditalini pasta 30 minutes before serving; cook until pasta is al dente.
- Season with salt and pepper, then garnish with parsley and Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian