This is another recipe that I used my new slow cooker to make. It is also based on a recipe from Italian Slow Cooker by Michele Scicolone. I love eating soups in winter, and I hope to have more time to experiment with the slow cooker and the soup recipes. Since this also has pasta it was a good compromise and encouragement for my husband to give it a try as he is not that big on soups. It is a bit thicker than a regular soup and very satisfying.
1 celery rib, chopped
3 cloves garlic, chopped
1/4 cup olive oil
1 small can (10 oz) chopped canned tomatoes (you can use fresh too if peeled and seeded)
1 1/2 tablespoons tomato paste
2 1/2 cups water
2 cans white beans (I used cannellini and great northern.)
crushed red pepper
8 ounces spaghetti, broken into pieces or soup pasta
In braise mode or in a pan on the stove, cook the celery and garlic over medium heat until the garlic is golden. Pour mixture into the slow cooker. Add the tomatoes, tomato paste, and water and stir together. Add the white beans, salt to taste and a couple of pinches of red peppers flakes and stir. Cook on low for 4 hours. Add the pasta and cook until done, about 20-30 minutes depending on the pasta. Serve and enjoy!