Slow Cooker Pasta Y Fagioli Soup

This was my portion—no pasta to keep it GF.

This is our family’s ultimate flexitarian meal.  It’s easily adaptable to almost any diet, but still super simple...throw things in a slow cooker before you start the day, dinner is 95% done.  Love.

Slow Cooker Pasta Fagioli

1 medium onion, diced
2 cloves garlic, minced
12 baby carrots, chopped
3 celery stalks, chopped
2 - 15 oz cans Great Northern beans
1 - 28 oz can Roasted Crushed Tomatoes
2 cups chopped kale
1 quart broth (vegetable or chicken)
1 tablespoon Italian seasoning
1 teaspoon minced onion or onion powder
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 pound italian sausage, casing removed
1 cup cooked ditalini pasta
Optional:  one parmesan rind (for flavor only)
Toppings (optional):  drizzle of balsamic vinegar, fresh basil or parsley, parmesan cheese

Place all ingredients except the sausage and pasta in the slow cooker.  Stir well.  Cook on low for 8-10 hours.

Cook the sausage (if using) and set it aside.  This is a great thing to do early in the morning during breakfast or the night prior so it’s ready.  Just refrigerate until serving time.

When serving, add the sausage and pasta as desired.  If your entire crew is eating it as is, then add to the slow cooker 5 minutes before serving.  Otherwise, add a bit to each bowl to customize.

Top with balsamic vinegar, fresh basil or parsley and parmesan cheese, if desired.

Serves 8-12.