This slow cooker pasta fagioli is the perfect way to use your leftover ham bone from a holiday dinner! So comforting and hearty, this soup will feed your family for days!
- 1 ham bone, leftover from a 9-10 pound ham with ham left on the bone
- 1 lb. bag dried white beans
- 3 carrots, peeled and cut into large pieces
- 6 stalks celery, cut into 4 large pieces each
- 2 medium onions, peeled and cut into quarters
- 2 bay leaves
- 2 sprigs of fresh rosemary
- 1 tablespoon salt
- 8 cups water (See note)
- 3 cups cooked pasta such as elbows or ditalini
- Trim any excess ham from the ham bone, you’ll need approximately 1 pound of ham for this recipe.
- Place all the ingredients except the pasta in a slow cooker and cook on low for 8 hours. If possible, stir the soup halfway through cooking to make sure the beans are down in the broth.
- Remove the ham bone, bay leaves, carrots, celery, onions and rosemary stems from the slow cooker, reserving the carrots.
- Dice the carrots into smaller pieces and return them to the slow cooker.
- Add the extra ham back into the slow cooker along with the cooked pasta.
- Taste the soup for seasonings and add any additional salt or pepper if needed. If the flavor of the broth is too strong, you can add a little more water until it is to your liking.
- Serve the soup with grated parmesan cheese and fresh pepper (optional)
If you don’t have dried beans, you can substitute canned beans. Just add them in during the last hour of cooking.
Adjust the water amount for the size of your crock pot and ham bone, you only want the water to just cover the ingredients, so you might need to add more or less. If you need more stock after the soup is cooked you can always add more water or chicken broth.
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Keywords: mantitlement, slow cooker pasta fagioli, slow cooker soup, leftover ham recipe, ham bone soup, pasta fagioli recipe, dinner recipe, comfort food,