Crockpot Pasta e Fagioli Soup with Kale

By aamundson

Ingredients

• 1 tbsp extra virgin olive oil*
• 1 large onion, finely chopped
• 4 garlic cloves, crushed
• 3 large kale leaves, tough stem removed and very finely chopped
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 4-5 medium white mushrooms, sliced (optional)
• 14 oz can white (Cannellini or Great Northern) beans, drained & rinsed
• 14 oz can tomato sauce
• 1 cup any short whole wheat or brown rice pasta, dry*
• 4 cups water*
• 4 cups any stock (I used low sodium chicken stock)*
• 1 tsp oregano, dry
• 1/2 tsp thyme, dry
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• Freshly chopped parsley & grated Parmesan cheese, for garnish (optional)

Details

Servings 6
Adapted from ifoodreal.com

Preparation

Step 1

1.In a large skillet, on medium heat, add olive oil. Add onion, garlic, kale, carrots, celery and mushrooms. Cook for 5 minutes, stirring occasionally. Transfer to a large slow cooker. Add remaining ingredients and cook on Low for 7-8 hours or on High for at least 4 hours. Serve warm with freshly chopped parsley and grated Parmesan cheese.

Storage Instructions: Refrigerate covered for up to 5 days. Freeze in an airtight container for up to 3 months.

Notes
*You can use cooking spray instead of olive oil to save on fat. Although it is healthy fat in small amount. *To make soup gluten free, use gluten free pasta like brown rice one. If you do not like mushy/overcooked pasta, then add it to the soup 30-45 minutes before the end. If you have time, of course. I generally like pasta al dente, but in this soup I love overcooked pasta. It makes the soup thicker and richer. *Use only water or only stock, any kind.

Nutritional Info
Amount Per Serving = 2 cups:
Calories: 180.9
Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 450.5 mg
Total Carbs: 29.4 g
Dietary Fiber: 5.3 g
Protein: 8.1 g
WW Points+: 4