Vegan Slow Cooker Pasta Fagioli
This Vegan Slow Cooker Pasta Fagioli is a simple but satisfying dish made with a tomato based broth, veggies, and beans. Serve over your favorite small pasta for a deliciously comforting meal!
Servings 8
Ingredients
- 1 - 28 oz. can crushed tomatoes
- 1 - 32 oz. container vegetable broth
- 1 - 15 oz. can diced tomatoes
- 2 - 15 oz. cans butter beans or cannellini beans, rinsed and drained
- 1 - 15 oz. can red kidney beans rinsed and drained
- 1/2 medium red onion chopped
- 2 cloves garlic chopped
- 1 bay leaf
- 1 tsp. Italian seasoning
- Salt and pepper to taste
- Optional: crushed red pepper flakes
- Cooked small pasta
Instructions
- Mash half of the red kidney beans.
- Then, place all of the ingredients in the slow cooker, except for the pasta.
- Season with salt and pepper. Add crushed red pepper flakes, if desired.
- Cook on low for 8 hours or high for 4-5 hours.
- Spoon on top of bowls of pasta and serve.
Notes
Discard the bay leaf after cooking. While they add great flavor to soups and stews, they are tough and can be sharp around the edges.