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Slow Cooker Vegetarian Pasta Fagioli Soup

Friday, December 27, 2013



This soup would be Phase 2 or 3 for the South Beach Diet, due to the carrots and whole wheat orzo. If you substitute another pasta shape, it needs to be whole wheat pasta for South Beach.

- See more at: http://www.kalynskitchen.com/2
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Ingredients:
2 T olive oil
1 large onion, chopped
1 cup sliced celery
1/2 cup chopped carrots
1 T minced garlic
1 tsp. Italian Herb Blend (Use any brand of Italian seasoning that you have.)
2-3 tsp. Spike Seasoning (Or substitute any type of all-purpose seasoning blend that you like.)
1/2 tsp. ground fennel (probably optional, but it adds a lot of flavor.)
1/2 tsp. red pepper flakes
2 cans (15 oz.) red beans, rinsed and drained
3 cans (14 oz.) vegetable broth (or use homemade vegetable stock, which would be fantastic in this)
8 oz. can tomato sauce
salt and fresh ground black pepper to taste
several pieces Parmesan rind (optional, but does add wonderful flavor to the soup)
1/2 cup 100% Whole Wheat Orzo Pasta (could substitute any type of small whole wheat pasta, or use brown rice for gluten-free variation)
2 T good quality balsamic vinegar
freshly grated Parmesan cheese for serving
chopped fresh parsley for serving

Instructions:
Heat olive oil (either in the Ninja Cooker or in a pan on the stove) and saute the onions until they start to soften, about 4 minutes. Add the celery and carrots and cook 3-4 minutes more, then add the minced garlic, Italian Herb Blend, Spike Seasoning, ground fennel, and red pepper flakes and cook about a minute more. (Transfer to the slow cooker if you're using a pan on the stove.)

While the vegetables are cooking, put the beans in a colander placed in the sink and rinse well with cold water, until no more foam appears. When vegetables are done, add the drained beans, vegetable broth, tomato sauce, salt, and fresh ground black pepper to the slow cooker (along with the Parmesan rinds if you have some) and cook on high for 3-4 hours (or on low for 6-7 hours.)

Add the orzo (or other small pasta shape) and cook about 40 minutes more. Remove Parmesan rinds and stir in the balsamic vinegar. Serve soup hot, with freshly grated Parmesan and chopped fresh parsley to add at the table.

This freezes well, and I'm glad I have some in the freezer for the next chilly spring day!
- See more at: http://www.kalynskitchen.com/2
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  Member Comments About This Blog Post:

MISSG180 12/28/2013 6:00PM

    Looks delicious!!!

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LOSER05 12/28/2013 12:43PM

    yum

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THROOPER62 12/28/2013 11:02AM

    emoticon emoticon

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TINY67 12/28/2013 10:31AM

    emoticon got a friend who'd love this.

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LIS193 12/28/2013 9:18AM

    emoticon

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2HAMSDIET 12/28/2013 8:23AM

    emoticon

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OVERWORKEDJANET 12/28/2013 8:11AM

    I will try it. I never thought about a use for the rinds, that's a fantastic idea.

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POETICJUSTUS 12/28/2013 5:04AM

    THANK YOU! THANK YOU! THANK YOU! THANK YOU! THANK YOU! THANK YOU!THANK YOU! THANK YOU! THANK YOU! THANK YOU! THANK YOU! THANK YOU!
emoticon I Love Pasta Fagioli !! I had it for the FIRST time @ an Olive Garden Then on a company trip to San Francisco. I got to have it in little Italy! WOOW! Who would ever have thought soup could be so wonderful . The handsome Italian waiter didn't hurt either. THANK YOU!THANK YOU!THANK YOU!THANK YOU!THANK YOU!THANK YOU! nOW i CAN MAKE IT MYSELF. You Rock!
emoticon

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GGJUNEBUG 12/28/2013 12:28AM

    Wow, that's a really nice picture of soup there!
Wish I was there! :)

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DEE107 12/28/2013 12:24AM

    thanks for sharing

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PURPLEPEONY 12/27/2013 11:13PM

    emoticon emoticon

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DS9KIE 12/27/2013 11:09PM

    yummy

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ARTJAC 12/27/2013 10:09PM

    emoticon

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REGILIEH 12/27/2013 7:36PM

    emoticon

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3016DEBRA 12/27/2013 4:44PM

  Looks GOOD! emoticon

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GODZDESIGN95 12/27/2013 4:28PM

    When is dinner??

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GK1963 12/27/2013 3:44PM

    That looks delish!

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1CRAZYDOG 12/27/2013 3:21PM

    OMG! This is fabulous! Thank you.

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