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Slow Cooker Vegetarian Pasta e Fagioli Soup

Slow Cooker Vegetarian Pasta e Fagioli Soup
  • Category


  • Cusine



2 T olive oil

1 large onion, chopped

1 cup sliced celery

1/2 cup chopped carrots

1 T minced garlic

1 tsp. Italian Herb Blend 

2-3 tsp. Spike Seasoning 

1/2 tsp. ground fennel

1/2 tsp. red pepper flakes

2 cans red beans, rinsed and drained

3 cans

8 oz. can tomato sauce

salt and fresh ground black pepper to taste

several pieces Parmesan rind

1/2 cup 100% Whole Wheat Orzo Pasta 

2 T good quality balsamic vinegar

freshly grated Parmesan cheese for serving

chopped fresh parsley for serving


Heat olive oil and saute the onions until they start to soften, about 4 minutes. Add the celery and carrots and cook 3-4 minutes more, then add the minced garlic, Italian Herb Blend, Spike Seasoning, ground fennel, and red pepper flakes and cook about a minute more. While the vegetables are cooking, put the beans in a colander placed in the sink and rinse well with cold water, until no more foam appears. When vegetables are done, add the drained beans, vegetable broth, tomato sauce, salt, and fresh ground black pepper to the slow cooker and cook on high for 3-4 hours Add the orzo and cook about 40 minutes more. Remove Parmesan rinds and stir in the balsamic vinegar. Serve soup hot, with freshly grated Parmesan and chopped fresh parsley to add at the table. This freezes well, and I’m glad I have some in the freezer for the next chilly spring day!.