Slow Cooker Bean and Pasta Soup
Once a week The Fireman has swimming lessons, which means we get home just before 5.30. We normally eat dinner about 5.15, so this late arrival home means no time to cook! For a while now we’ve been having baked potatoes as I have eventually worked out how to use the autocook oven setting. However, the first attempt at this failed, not because I followed the oven instructions wrong, but that I forgot to put the potatoes in the oven, big time baby brain! I thought we’d try something different the other week, something using the slow cooker as this is ideal for limited time. An Italian style pasta and bean soup. It’s recommended that you add pasta to the slow cooker 30mins before the end of cooking time. But this wouldn’t have worked for us, so I just cooked and drained it when doing the other prep.
Pasta and Bean Soup
- 100g dried cannellini beans (soaked overnight)
- 200g pasta shapes
- 1 large onion
- 4 cloves garlic
- 1/4tsp dried rosemary
- 1/4tsp dried chilli flakes
- 3 rashers of smoked streaky bacon, chopped
- 2 cartons/cans of chopped tomatoes
Boil the beans rapidly for 10mins, then drain and add to the slow cooker. Cook pasta, drain and leave to one side, unless you have time to add it 30mins before the end of cooking time. Fry the onion for 5mins, add the garlic for another minute, then stir in rosemary, chilli, chopped bacon and seasoning. Cook for another 5mins. I mashed the tomato sauce a little, with a potato masher to squash some of the bigger tomato chunks. Add the tomato sauce to the slow cooker and top up with water until you get the soupy consistency you require, it should be quite a thick chunky soup. Cook on low for 7 hours. Stir in pasta when you serve it up. We served it with some grated cheese and gremolata, which is just a tbsp chopped parsley mixed with a crushed garlic clove a little lemon zest and olive oil, then drizzled over the soup.
Linking up with Slow Cooker Sunday