Crockpot Fagioli Soup 8 hours

The joy of clean eating has a terrific crockpot fagioli soup recipe on the site. I had to make some changes for my needs, but you can find the original recipe here: http://thejoyofcleaneating.com/uncategorized/clean-eating-crock-pot-pasta-fagioli-soup-3/

Here is my version:

• 1/2 pound raw turkey Italian sausage
• 1/2 cup carrots, diced
• 1/4 cup celery, diced
• 1/2 cups onion, diced
• 1 clove garlic, minced
• 2 cans (15 oz) no salt added cannellini beans or a mix of white and light kidney beans
• 1 can (28 oz) fire roasted no salt added tomatoes
• 2 cups water
• 4 cups homemade veggie broth
  
• 2 1/2 cups gluten free pasta (whatever you have on hand)
  
• 1 tbsp olive oil
• 1 tsp rosemary
• 1 tsp thyme
• 2 tsp oregano
• 2 tsp parsley
• 2 bay leaves
• shredded Parmesan cheese (I omit since I haven't found any non-dairy, non-soy alternatives as yet)
  

Preparation:

1. Heat olive oil in a large skillet over medium high heat. Add onions and garlic and saute until softened.
2. Add sausage and cook until browned. My sausage was already browned so I simply added it to the onions and garlic after they were cooked and heated the sausage for about 2 minutes.
3. In your crock pot add sausage mixture, carrot, celery, herbs, tomatoes, water and stock. Add salt and pepper to taste. Do NOT add the pasta.
4. Cook for 6 – 8 hours on low or 4 – 6 hours on high.
5. When ready to serve add the pasta and top with shredded Parmesan cheese.

Nutritional Info:

Makes 10 servings.

Serving size 1 1/2 cups.

Nutrients per serving: Calories: 214.5, Cal. from Fat: 26, Total Fat: 7.5g, Sat. Fat: 2g, Carbs: 25g, Fiber: 5.5g, Sugars: 3g, Protein: 10.5g, Sodium: 93mg, Chol: 18mg

Notes:

This soup stores really well in the freezer and is a breeze to reheat and serve. Place any of the unused servings in a freezer safe container and place in the freezer. You can either add the pasta to the soup before freezing or keep it separate. Thaw before use and reheat in a glass container in the microwave for 2-3 minutes on high.

To make this soup on the stove top follow instructions 1 and 2 then add all of the remaining ingredients (except pasta) to the pot. Simmer on medium low heat for 45 minutes. Garnish with pasta and Parmesan cheese and ENJOY!