Pasta e fagioli
- 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
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.
Make it gluten free: Use gluten-free pasta and check ground spices, stock and mustard are gluten free.
Freeze your leftover parmesan rinds and add them to slow-cooker dishes like this to help develop robust flavours.
Nutrition Info (per serve)
Total fat 10.9g
–Saturated fat 4.1g
Dietary fibre 11g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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