Nutritional Wisdom with Carly Pollack

Italian Fagioli Soup (Gluten Free)

Italian Fagioli Soup (Gluten Free)

Try this easy, veggie-filled crockpot soup for your next weekday dinner! 

1 quart Pomi organic tomato sauce
1 carton low sodium organic chicken broth
1 can organic cannelini beans
4 large organic carrots, chopped
3 stalks celery, chopped
1 lb grass-fed ground beef
1 box chickpea noodles (we like Banza)
1 whole yellow bell pepper, chopped
1/2 whole white onion, chopped
1 whole bay leaves
2 tsp black pepper, garlic powder, red chili flakes, basil, and oregano
optional pecorino romano (sheep's milk cheese)

1. Add onions to a large stir-fry pan with coconut oil.
2. Allow to sweat (3-4 minutes) and then add the beef.
3. Cook for about 3-4 minutes, then add to the crockpot.
4. Add the rest of your ingredients.
5. Cook on low for 6 hours, checking every 2 hours and stirring the soup.
6. Remove the bay leaves and grab a potato masher.
7. Spoon about half of the cannelini beans into a small bowl and mash roughly. This will help thicken the soup. Add the semi mushed beans back to the crockpot.
Optional: add freshly grated pecorino romano on top. Enjoy!

6 - 8 servings

Recipe Credit