Crockpot Pasta Fagioli

Sure, here’s a simple recipe for Crockpot Pasta e Fagioli:

Ingredients:

• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 3 cups vegetable or chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or small shells)
• Grated Parmesan cheese, for serving (optional)
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. In a slow cooker, combine diced tomatoes, tomato sauce, kidney beans, cannellini beans, broth, carrots, celery, onion, garlic, oregano, basil, thyme, salt, and pepper. Stir well to combine.
2. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
3. About 30 minutes before serving, stir in the pasta. Cover and continue cooking until pasta is tender.
4. Taste and adjust seasoning if needed.
5. Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley if desired.

Enjoy your delicious Crockpot Pasta e Fagioli!