Lucky’s Crockpot Pasta e Fagioli
This is an easy and filling cold weather recipe that is great all year. It is a staple in many Italian households. Always served with good crusty bread and would be a good first course in any season. Crock pots are our friend and are remarkably versatile. My good friend Brian “Lucky” Luciano served for 26 years in the Virginia Beach Police Department and prior to that ws an Executive Chef. He knows this stuff and was kind enough to let me share it with you.
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 32 oz. chicken broth
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 2 medium carrots, chopped
- 1-1/2 cups finely chopped cabbage
- 1 celery rib, chopped
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup ditalini or shell pasta
- Grated Parmesan cheese (for serving)
Directions:
- 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.
- Cook pasta separately as normal. Cool and save pasta in reserve for serving. This will prevent the pasta from absorbing the Pasta e Fagioli broth.
- When serving, add pasta and top with cheese!
