One of my favorite things to do is to take a recipe and make it Whole30 compliant. Once you know the ins and outs of the Whole30 program, you can and totally should do this too!
Pasta Fagioli was a family favorite back in the day. When we made the switch to a paleo lifestyle, I took the recipe and made some tweaks. To my surprise, it’s still a MAJOR hit with both my non-paleo kiddos and our family.
I’m not the Pioneer Woman (although I adore her!!!), so I’m sorry this post does not include step-by-step professional photo instructions. I can promise you, this recipe will feed an army with leftovers for days and you will love it! (Or at least I hope!
Whole30 No-Pasta Fagioli
2 lbs ground pork
Lots of garlic… minced. Depends on your taste. I can’t get enough
A whole head of celery diced
2 bags of shredded carrots
One onion, diced
3 large cans of crushed tomatoes
2 boxes of compliant chicken bone broth
Italian seasonings (1-2 tsps)
Onion and garlic powder (1-2 tsp each)
Lots of salt and pepper to taste
Hot sauce–we like Frank’s (a dash or two)
Grab a big stock pot and sauté the meat, garlic, celery, onion, and carrots until meat is browned and veggies are tender. Add the tomatoes and chicken broth. Season with salt and pepper and seasonings. Throw in a couple of dashes of hot sauce. Bring to a boil and then turn it to low and let simmer for 20 to 30 mins. Taste for seasoning.
Yes, we really eat this all year long!
Have you “Whole30ized” a recipe? Let us know!