Crock Pot Fagioli Soup!

Ingredients

• 2 large Carrots (peeled and diced)
• 2 large Celery Stalks (diced)
• 3 cloves Garlic (minced)
• 1 medium Yellow Onion (diced)
• 1 pound Seasoned Ground Beef (80% lean, pre‑seasoned with salt and pepper)
• 1 can Diced Tomatoes (14.5 oz, undrained)
• 1 Bay Leaf
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 3 tablespoons Worcestershire Sauce
• 4 cups Beef Broth (low‑sodium)
• 1 cup Galini Pasta (small pasta shapes; can substitute gluten‑free pasta)
• 1 can Red Kidney Beans (15 oz, drained and rinsed)
• 2.5 cups Fresh Spinach (roughly chopped)
• 2 tablespoons Parmesan Cheese (freshly grated, for garnish)

Instructions

1. Prep the vegetables

   Peel and dice the carrots and onion, dice the celery, and mince the garlic cloves.

   Time: PT10M

2. Combine all base ingredients in the crock pot

   Add the diced carrots, celery, onion, garlic, seasoned ground beef, canned diced tomatoes (with juice), bay leaf, thyme, oregano, salt, black pepper, Worcestershire sauce, and beef broth to the crock pot. Stir to break up the beef and distribute the seasonings.

   Time: PT5M

3. Slow‑cook the soup

   Cover the crock pot and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until the flavors meld and the beef is tender.

   Time: PT6H30M

4. Add pasta, beans, and spinach

   About 30 minutes before the end of cooking, stir in the galini pasta, drained kidney beans, and chopped spinach. Replace the lid and continue cooking until the pasta is al dente and the spinach is wilted.

   Time: PT30M

5. Finish and serve

   Remove the bay leaf, taste and adjust seasoning with extra salt or pepper if needed, then ladle into bowls. Garnish each serving with freshly grated Parmesan cheese.

   Time: PT5M

Nutrition Facts

Calories

360

Protein

18g

Carbohydrates

22g

Fat

14g

Fiber

3.5g