Crock Pot Italian Fagioli Soup

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This soup was inspired by a copy cat recipe of Olive Garden’s Pasta e Fagioli soup that a friend passed along to me.  Her soup was delicious, but not SCD legal and also had a lot of ingredients that I can’t eat right now (see my Facebook Post).

I substituted ground turkey and chicken broth for the ground beef and broth, making it lighter in calories and fat. I also made it in the crock pot, so it’s a relatively maintenance free soup. It’s so great to come home from work or errands and be enveloped by the glorious smell of a finished meal!

You’ll also notice bacon the ingredient list. Don’t fret, you’ll be removing them before you serve the soup. My Grandma, whose mother came from Venice, has always put 2 pork chops at the bottom of the pan when she makes her spaghetti sauce. Since this was an Italian soup and has many of the same flavors of her sauce, I thought it would be a nice addition to the flavor profile.

I didn’t have pork chops on hand, so I threw in 2 pieces of bacon in the last couple of hours of cooking. It adds just the perfect amount of smokiness and boldness to the soup and helps add the flavor that is lacking from omitting the beef and beef broth.

Ingredients (serves 6)

1 pound ground dark meat turkey
1.5 cups Pomi strained tomatoes (or your choice of tomato sauce)
1 cup Roma tomatoes, diced
2 celery stalks, chopped
2 garlic cloves, minced
2 cup carrots, shredded
2 cups yellow squash
3 cups chicken broth
1 tablespoon white vinegar
1 tablespoon sea salt
1/4 cup fresh basil, chopped
1 tablespoon dried Italian seasoning
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 tablespoon honey
1/2 teaspoon thyme
1/4 teaspoon ground pepper
1 cup soaked and cooked Kidney beans
1 cup soaked and cooked Great Northern Beans
2 pieces uncured applewood smoked bacon (nitrate and sugar free)
Freshly grated Parmesan (for serving)

Directions

Brown the ground turkey over medium heat.

Drain the meat, and put it into a slow cooker. Add tomato sauce, tomatoes, celery, garlic, carrots, squash, chicken broth, vinegar, seasonings, and salt and pepper. Set the crock pot to the low setting for 8 hours, or high for 4 hours.

When there are 2 hours left in the cooking time, stir in the 2 pieces of bacon and the beans.

When the timer goes off, remove the bacon. Test for seasoning, and adjust the salt and pepper if needed.

Serve with a sprinkle of Parmesan cheese.

Mangia!

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Comments
2 Responses to “Crock Pot Italian Fagioli Soup”
  1. Jessica says:

    This really can’t be labelled paleo as it has beans and legumes are a no-no in the paleo lifestyle.

    • Against All Grain says:

      Thanks Jessica – I copied the format from an older Paleo friendly post and forgot to uncheck it in the tags.

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