Description
A hearty and convenient meal of pasta and beans simmered with vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
Instructions
- Add the diced onion, carrots, celery, and minced garlic to your slow cooker.
- Pour in the diced tomatoes, kidney beans, and cannellini beans.
- Add the vegetable broth and sprinkle in the Italian seasoning.
- Stir everything well and season with salt and pepper to taste.
- Cover and cook on low for 360 minutes or high for 240 minutes.
- In the last 30 minutes, stir in the ditalini pasta and mix well.
- Serve hot and savor every bite!
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg