Steps:
- In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. , Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours. , Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.
Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 885mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
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Jodie Leigh Edwin
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my taste.
KASOLO DILU
[email protected]This dish is so easy to make, even a beginner can do it.
Mwansa Judy
[email protected]I've made this recipe several times and it's always a hit with my guests.
Abdul Hameed Shaikh
[email protected]This recipe is a great way to use up leftover turkey or chicken.
Jennifer Lusko
[email protected]I love the combination of pasta and beans in this dish.
Prince Aqeel
[email protected]This dish is perfect for a cold winter night.
DIRASHA SOOKOO
[email protected]I've never made pasta e fagioli before, but this recipe made it so easy.
sadin Hasan
[email protected]This recipe is a great way to get your kids to eat their vegetables.
YouNaS KhaN
[email protected]I love that this recipe can be made in the slow cooker. It's so convenient!
Jay Creeper
[email protected]This dish is so easy to make and it's packed with flavor.
Logan Kukulski
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Praveen Purushu
[email protected]This recipe is a great way to use up leftover pasta and beans. I added some chopped vegetables to the pot and it turned out great!