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Pasta E Fagioli
Prep Time
10
minutes
mins
Cook Time
7
hours
hrs
Total Time
7
hours
hrs
10
minutes
mins
Servings
8
servings
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
instant pot
bakeware
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:
676
kcal
|
Carbohydrates:
26
g
|
Protein:
66
g
|
Fat:
34
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
15
g
|
Cholesterol:
197
mg
|
Sodium:
1596
mg
|
Potassium:
1411
mg
|
Fiber:
7
g
|
Sugar:
11
g
|
Vitamin A:
9000
IU
|
Vitamin C:
36.3
mg
|
Calcium:
190
mg
|
Iron:
7.4
mg