I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Friday, December 3, 2010

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)


  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


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!