This dish was heavily influenced by Lee's Minestrone Soup recipe over at Fit Foodie Finds. I modified to make it more low-FODMAP and also based on what we had on hand. Minestrone traditionally uses kidney and garbanzo beans, but I used black and cannellini.
Serves about 8
-1 tbsp avocado oil
-1 large carrot, chopped
-2 celery stalks, diced
-1 bell pepper, diced
-1 can black beans, drained
-1 can cannellini beans, drained
-1 28oz can of crushed tomatoes
-1 small can tomato paste
-8 cups water or vegetable broth
-1/4 cup red wine (but really, who's measuring?)
-2 cups fresh spinach
-2 bay leaves
-2 tbsp dried basil
-1 tsp salt
-8 oz noodle of choice*
-1 cup frozen peas
*Note: I used two kinds of Trader Joe's brown rice pasta gluten free (fusilli and penne) because that is what we had on hand. Any sort of piece-pasta should work for this dish.
1. Heat a skillet with avocado oil to medium heat. Add the chopped carrot and diced celery and bell pepper. Saute until fragrant and transfer mixture to the Crock-Pot.
2. Add the remaining ingredients to the Crock-Pot, except for the peas and pasta.
3. Set on low for about 5-6 hours or high for 3-4.
4. Add the peas in when there is about 30 minutes left to cook.
5. Cook your noodles separately, add them to the Crock-Pot soup, and serve!
This pairs wonderfully with a grilled cheese, but it is so hearty you don't even need anything with it. It's a great filling vegetarian option!