Pasta e fagioli

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Steve Brown

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Feed a crowd with this delicious slow-cooker recipe!

Serves: 8

Time to make: 7 hrs 20 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 tablespoons olive oil
1 large onion, chopped
1 cup celery, sliced
2 cloves garlic, crushed
½ teaspoon dried Italian herbs (basil, oregano and parsley)
½ teaspoon paprika
½ teaspoon ground coriandercilantroX
2 teaspoons fresh thyme
1 bay leaf
½ teaspoon chilli flakes (optional)
1 teaspoon Dijon mustard
zest of ½ lemon
2 cups carrots, peeled and roughly chopped
2 cups button mushrooms, sliced
2 cups silverbeet, sliced
400g sweet potato/ kumarasweet-potatoX or pumpkin, peeled and cut into 3cm chunks
2 x 400g cans red kidney beans, drained and rinsed
400g can cannellini beans, drained and rinsed
3 cups no-added-salt vegetable stock
400g can crushed tomatoes
½ teaspoon freshly ground black pepper
20g parmesan rind (optional)
2 cups orzo
2 tablespoons balsamic vinegar
1 cup parmesan, finely grated
¼ cup fresh parsley, chopped

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 In a medium pan, place oil and set over medium heat. Add onions, celery and garlic, and cook for 2–3 minutes. Add herbs and spices and cook for a further 2 minutes.

2 Transfer onion mixture to slow cooker. Add the remaining ingredients except the orzo pasta, balsamic vinegar and parsley.

3 Cover and cook on low for 7 hours.

4 Half an hour before serving, stir in orzo pasta and continue cooking.

5 Before serving, remove parmesan rind (if using) and stir in balsamic vinegar.

6 Serve hot, topped with grated parmesan and chopped parsley.

Variations

Make it gluten free: Use gluten-free pasta and check ground spices, stock and mustard are gluten free.

HFG tip

Freeze your leftover parmesan rinds and add them to slow-cooker dishes like this to help develop robust flavours.

Nutrition Info (per serve)

Calories 398cal

Kilojoules 1665kJ

Protein 18g

Total fat 10.9g

–Saturated fat 4.1g

Carbohydrates 50g

–Sugars 10.5g

Dietary fibre 11g

Sodium 553mg

Calcium 268mg

Iron 4.8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT