Recipe #7: Gluten Free Italian Fagioli Soup
Your mouth needs this soup. It will warm you up. It will fill you up. It won’t make you feel sick to your stomach like a lot of holiday/seasonal foods can do.
Ingredients:
- 1 quart of Pomi tomato sauce
- 32oz chicken bone broth
- 2 garlic cloves, chopped
- 1 can of cannelini beans
- 4 large carrots, chopped
- 3 stalks of celery, chopped
- 1 pound of grass-fed ground beef
- 1 box of chickpea noodles
- 1 yellow bell pepper, chopped
- 1/2 white onion, chopped
- 2 bay leaves
- 3 tbsp garlic powder
- 2 tbsp red chili flakes
- 2 tbsp dried oregano
- 2 tbsp dried basil
- salt and pepper
- fresh pecorino romano
- 3 tbsp sunflower or avocado oil
Directions:
Add onions, garlic carrots, and celery to a large stir-fry pan with oil. Allow to sweat (3-4 minutes) and then add the beef.
Cook for about 3-4 minutes, then add to the crockpot.
Add in the tomato sauce, bone broth, bell pepper, bay leaves, ans seasonings.
Cook on low for 6 hours, checking every 2 hours to stir (if possible).
Remove the bay leaves and grab a potato masher.
Spoon about half of the cannelini beans into a small bowl and mash roughly. This will help thicken the soup without adding thickener. Add the semi-mashed beans back to the crockpot. You can skip this part if you don’t have time. Add the pasta to the crockpot 30 minutes before serving.
Add freshly grated pecorino romano on top and enjoy! I made enough for a small army so I froze the leftovers and will be eating it intermittently throughout the winter months!
