Pasta E Fagioli
This was based on a copycat recipe for Olive Garden’s Pasta E Fagioli soup. I feel a little bad still calling it that, since it lacks both pasta and beans, but it’s got all the hearty Italian flavor of the original.
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Pasta E Fagioli
Ingredients
- 1 tablespoon coconut oil
- 2 pounds ground beef
- 2 pounds chicken chopped
- 6 medium carrot chopped
- 4 stalks celery chopped
- 2 medium zucchini peeled and chopped
- 1 small onion chopped
- 3 3/4 cups chicken broth
- 2 1/2 cups no-tomato sauce
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh oregano chopped
- 2 teaspoons ground ginger
- 1 small spaghetti squash halved and seeded
Equipment
Instructions
- Combine all ingredients except the squash in a slow-cooker. Cook on low 6 hours.
- During the last hour, roast the spaghetti squash at 400F for 45-60 minutes or until tender enough to pierce with a fork.
- When it’s cool enough to touch, shred it into noodles with the tines of a fork.
- Add the noodles to the soup and heat through before serving.
Nutrition
Calories: 676kcal | Carbohydrates: 26g | Protein: 66g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 197mg | Sodium: 1596mg | Potassium: 1411mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9000IU | Vitamin C: 36.3mg | Calcium: 190mg | Iron: 7.4mg