Pasta e Fagioli with Rosemary

• 180 g, drained and rinsed — Canned white beans, drained and rinsed
• 50 g dry small pasta — Small dry enriched pasta
• 250 g canned tomatoes — No-salt-added canned tomatoes
• 60 g, diced — Raw yellow onion
• 80 g, diced — Raw carrots
• 50 g — Raw baby spinach
• 5 g, finely chopped — Raw garlic
• 5 g (about 1 tsp) — Extra-virgin olive oil
• 0.8 g (about 1 tsp) — Dried rosemary
• 0.7 g (about 1/2 tsp) — Dried oregano leaves
• 0.3 g (small pinch) — Ground black pepper
• 0.7 g (about 1/4 tsp) — Fine salt

Method

1. 1Load the slow cookerAdd tomatoes, onion, carrot, garlic, olive oil, rosemary, oregano, black pepper, salt, and 420 g water to the slow cooker; stir for 60 seconds.5 minLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Use potable water and place the clean slow cooker on a dry heat-safe surface.
2. 2Add white beansAdd white beans, distributing the food evenly across the pan or dish.Look for: Vegetables and beans are evenly distributed in a tomato-red broth with herbs dispersed throughout.
3. 3Slow-cook the bean baseCover and cook on HIGH for 3 hours without lifting the lid.180 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Keep the lid closed so the cooker maintains heat and verify the center reaches 165°F.
4. 4Stir from the bottomStir from the bottom and mash about one-quarter of the white beans against the side.165°FLook for: Carrot and onion are tender, the center reaches at least 165°F, and the broth is lightly thickened by beans.
5. 5Cook the pasta and spinachStir in dry pasta, cover, and cook on HIGH for 22 to 28 minutes, stirring once after 15 minutes.28 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Check pasta carefully around hot steam and cool leftovers in shallow containers within 2 hours.
6. 6Fold in spinach for 3 minutesFold in spinach for 3 minutes, then rest uncovered for 10 minutes before serving.13 minLook for: The pasta is tender with no chalky center, spinach is wilted, and the soup coats a spoon.