I’ve decided to ring out 2012 with this recipe for Slow Cooker Chicken Pasta Fagioli, since it’s definitely feeling like soup season here in Phoenix. Temperatures have dipped into the 50s during the day and 30s at night (brrrr) and Rod (along with several other members of the family who gathered together for Christmas) has come down with a nasty nasty cold. (I’ve somehow managed to escape it so far and pray that my luck continues.)
There’s nothing like a bowl of steamy homemade soup, especially when you are under the weather. I ripped this recipe from a recent issue (not exactly sure which one) of Weight Watchers Magazine, which I adapted somewhat, using canned beans instead of dry, pasta shells instead of orechiette, and adding some carrots and celery.
Unfortunately, I failed to notice that the recipe called for way too much pasta (a whole pound) which totally absorbed all of the liquid. This could have been avoided if I had checked out a couple other recipes – (something I usually do) for comparison – like this pasta fagioli from Skinny Taste or this Crockpot Pasta Fagioli from A Year of Slow Cooking – which both call for a lot less pasta.
Fortunately, I was able to fix the situation by adding a lot more chicken stock, but I’ve modified the recipe here, cutting back the amount of pasta to 6 ounces or 1-1/2 cups, which also shaves off a couple of PointsPlus too!
We really liked the flavor of this Italian pasta and bean soup, even if it was a little heavy on the pasta. The fresh rosemary, thyme and bay leaves were the secret, I think.