Slow Cooker Pasta E Fagioli

Total Time: 4 hrs 40 mins Preparation Time: 10 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 6
• 6 slices bacon, chopped
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 stalks celery, chopped
• 2 carrots, sliced
• 1 teaspoon dried basil
• 1 teaspoon oregano
• salt and pepper
• 1 (19 ounce) can kidney beans, drained and rinsed
• 4 cups chicken stock
• 1 (28 ounce) can diced tomatoes
• 1 bay leaf
• 3/4 cup tubetti
• 1/4 cup fresh parsley, chopped
• 1/4 cup tomato paste
• 1/3 cup parmesan cheese, grated

Recipe

• 1 in skillet, fry bacon over medium-high heat until crisp; transfer to slow cooker.
• 2 drain fat from skillet.
• 3 fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
• 4 scrape into slow cooker.
• 5 mash 1 cup of the beans; add to slow cooker along with remaining beans.
• 6 add stock, tomatoes and bay leaf; cover and cook on low for 4 hours or until vegetables are tender.
• 7 in pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
• 8 drain and add to slow cooker.
• 9 add parsley and tomato paste; cover and cook on high for 10 minutes or until hot.
• 10 discard bay leaf.
• 11 sprinkle each serving with parmesan cheese.