With “ukky” weather in the forecast – out came my crockpot again this week! This time I opted for one of our hearty winter favorites – Gluten Free Slow Cooker Pasta e Fagioli -in which my version is heavy on the veggies and flavor and light on the pasta! This is one of most satisfying pots of soup I know – it’s got everything! The original recipe calls for ground beef – but you could substitute ground chicken, ground turkey or ground pork if that works better for your taste buds and body. Or go meatless if you are called to do that as well. For me – I’m an omnivore and must have my protein AND veggies!
- 1 lb lean ground beef
- 1 medium onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 (15 oz) can tomato sauce
- 1 (28 oz) can diced tomatoes
- 1 cup diced curly kale
- 1 cup V8 juice
- 1 TBSP white vinegar
- 2 cups beef broth
- 2 tsp Wildtree Garlic Galore (or 8 cloves, chopped)
- 2 tsp Wildtree Rancher Steak Rub (or 1 tsp Celtic or Himalayan sea salt & 1 tsp pepper)
- 2 tsp Wildtree Hearty Spaghetti Sauce Blend (or Simply Organic Italian Herb Spaghetti Sauce Mix)
- 1 (15.5 ounce) can red kidney beans, drained (I sub stitute Aduki or Azuki beans instead of kidney beans)
- 1 (15 oz) can Great Northern or Cannellini beans, drained (or this time I had a can of black eyed peas on hand and they were a delicious alternative!!)
- 1½ cups ditalini (pasta), orzo, or small pasta of your choice (Since we are a gluten free household & we eat very little pasta – I make my own “rivlets” by combining 2 beaten eggs & 1/2 cup of potato or tapioca starch & a pinch of Ranchers Steak Rub. I mix this thoroughly – adding enough starch until the mixture breaks into small pieces. Then I drop those small pieces into the hot soup right before serving.)
- Combine all your ingredients in the crockpot. No need to brown the ground meat – I always put in raw.
- Cover and cook on high for about 4 hours or low for 6. Add the pasta at the end and cook an additional 25-30 minutes, or until it is tender.
**If you make the homemade rivlets like I do – add 10-15 minutes prior to serving into hot soup – they cook quickly.
Recipe Courtesy of Donna Hetrick, Lifestyle Fitness & Nutrition
Donna is a certified clinical nutritionist and blood chemistry analyst who focuses on whole food & foundational nutrition in her private practice, Lifestyle Fitness & Nutrition. She works one-on-one with clients to identify nutritional deficiencies and imbalances, heavy metal toxicity, genetic mutations, uncontrolled inflammation & pre-diabetes. In addition she teaches workshops on how to manage, prevent or reverse Type 2 Diabetes and how to Age Healthfully & Beautifully.
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.