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.

Struggling with thyroid disease?

Why Do I Still Have Thyroid Symptoms? by functional medicine practitioner Datis Kharrazian is single-handedly responsible for my improved health over the past few years. It introduced me to the connection between autoimmune disease and lifestyle factors like diet at a time when my doctors were telling me there was nothing wrong with my thyroid even though I had high antibodies. This book gave me the information I needed to get the right tests ordered and seek proper treatment. It’s a must-have guide for anyone who has already been diagnosed with thyroid disease, who is at risk due to family history, or who strongly suspects they may have it but isn’t sure where to start. I can’t recommend it enough!

Pasta E Fagioli

PREP TIME:10minutes

COOK TIME:7hours

YIELDS:8servings

RATING:

Votes: 1
Rating: 5
You:

Rate this recipe!

PREP TIME:10minutes

COOK TIME:7hours

YIELDS:8servings

RATING: Votes: 1 Rating: 5 You: Rate this recipe!

Ingredients

• 2poundsground beef
• 2poundschicken,chopped
• 6mediumcarrots,chopped
• 4stalkscelery,chopped
• 2smallbeets,peeled and chopped
• 1smallonions,chopped
• 3 3/4cupsbroth
• 2 1/2cupsnomato sauce
• 2tablespoonsfresh parsley,chopped
• 2tablespoonsfresh oregano,chopped
• 2teaspoonsground ginger
• 1smallspaghetti squash,halved and seeded

Equipment

• instant pot
• bakeware

NUTRITION FACTS

CALORIES:676kcalPROTEIN:66gTOTAL FAT:34gMUFA:15gPUFA:4gSATURATED:11gCHOLESTEROL:197mgTOTAL CARBS:26gFIBER:7gSUGARS:11gVITAMIN C:44%POTASSIUM:1411mgSODIUM:1596mgCALCIUM:19%IRON:41%

Ingredients 2poundsground beef 2poundschicken,chopped 6mediumcarrots,chopped 4stalkscelery,chopped 2smallbeets,peeled and chopped 1smallonions,chopped 3 3/4cupsbroth 2 1/2cupsnomato sauce 2tablespoonsfresh parsley,chopped 2tablespoonsfresh oregano,chopped 2teaspoonsground ginger 1smallspaghetti squash,halved and seeded Equipment instant pot bakeware

NUTRITION FACTS CALORIES:676kcalPROTEIN:66gTOTAL FAT:34gMUFA:15gPUFA:4gSATURATED:11gCHOLESTEROL:197mgTOTAL CARBS:26gFIBER:7gSUGARS:11gVITAMIN C:44%POTASSIUM:1411mgSODIUM:1596mgCALCIUM:19%IRON:41%

Instructions

Combine all ingredients except the squash in a slow-cooker. Cook on low 7 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 and heat through before serving.

UNITS:MetricUS Imperial

ADJUST: servings

PRINT:

Print Recipe

UNITS:MetricUS Imperial

ADJUST: servings

PRINT: Print Recipe