Slow-Cooker Pasta e Fagioli Recipe
Rich, nutty parmesan cheese is the star of the show in this Slow-Cooker Pasta e Fagioli recipe. Grate some more Wisconsin cheese to top it all off.
Keywords
- parmesan cheese
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- wisconsin cheese
- slow-cooker pasta
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- parmesan and pasta
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Cooking tools:
- Slow cooker
Ingredients
- 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes, undrained
- 8 ounces smoked sausage, halved lengthwise and sliced
- 2 medium carrots, chopped
- 2 medium celery ribs, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 ounces Cello® Parmesan cheese, grated (2/3 cup) and rind reserved
- 6 cups chicken broth
- 3/4 cup uncooked ditalini pasta
- Salt
- pepper
- Additional Cello® Parmesan cheese, grated
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