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Slow Cooker Pasta e Fagioli

Meghan Splawn
  • minutes
  • Serves 10 to 12

INGREDIENTS

8 oz

Pancetta, small

1 tsp

Basil, dried

2

Bay leaves

1

Onion, medium

1 tsp

Oregano, dried

1 lb

Pinto beans, dried

1

Red bell pepper, large

1/2 tsp

Thyme, dried

1/4 cup

Thyme, fresh leaves

1 28 ounce can

Tomatoes

1 tbsp

Tomato paste

1 cup

Ditalini pasta or small shells, dried

1

Parmesan cheese, rind

1

Parmesan cheese

4 cups

Water