Slow Cooker

Vegan Crockpot Pasta e Fagioli Soup is for Soup.

Vegan Crockpot Pasta e Fagioli Soup takes 15 minutes to prepare.

Vegan Crockpot Pasta e Fagioli Soup takes 360 minutes to cook.

Vegan Crockpot Pasta e Fagioli Soup makes 12 servings.

The ingredients for Vegan Crockpot Pasta e Fagioli Soup are:

1 bag frozen Private Selection Mukimame
1 20 oz jar Ragu Light - Tomato & Basil
1 can Red Kidney Beans (drained)
1 can White Kidney Beans - Cannelini Beans (drained)
4 14 oz cans Diced Tomatoes, No Salt Added (not drained)
1 Vegetable Stock Cube
Barilla Plus Pasta (any variety), 2 oz
1 cup hot water
1 yellow onion (chopped)
4 celery stalks (chopped)
5 oz baby carrots (chopped)
Garlic (to taste)
Dried parsley (to taste)
Dried oregano (to taste)
Black pepper (to taste)
Splash of Tabasco sauce (optional, to taste)

Here is how you make Vegan Crockpot Pasta e Fagioli Soup:

Serving Size:?12 1.5 cup servingsDissolve the vegetarian bullion cube in the cup of hot water.Lightly coat the crock with cooking spray.Add the bullion and all the remaining ingredients except the mukimame to the crock. Cook on low for five hours.Add the mukimamke and stir. Cook one additional hour on low.

The nutritional information for Vegan Crockpot Pasta e Fagioli Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 229.3

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 612.3 mg
• Total Carbs: 37.3 g
• Dietary Fiber: 12.6 g
• Protein: 14.6 g