Slow Cooker Low Carb Italian Penicillin Soup
6.8g
Net Carbs
16.1g
Protein
8.8g
Fat
3.4g
Fiber
182
Calories
Cooking tip: To make this low carb, we replace pastina (small pasta) with finely chopped hearts of palm to mimic the texture and mouthfeel of pasta with just a fraction of the carbs. We also modified the vegetables a bit but still ended up with this bright soup, full of nutrition and comfort that is perfect for any day you don’t feel your best.
Ingredients:
- 64 ounces chicken bone broth
- 2 cups (202g) chopped celery
- 1 cup (149g) chopped red bell pepper
- 3/4 cup (120g) chopped yellow onion
- 1/2 cup (64g) chopped carrot
- 3 tablespoons olive oil
- 1 tablespoon (8g) minced or pressed fresh garlic
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 12 (396g) whole canned hearts of palm
- 2 tablespoons fresh lemon juice
- 6 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Directions:
- Into a slow cooker stir together bone broth, roughly chopped celery, roughly chopped red bell pepper, roughly chopped onion, roughly chopped carrot, olive oil, garlic, salt and pepper. Cook on high for 4 hours or low for 6 hours, until vegetables are very tender.
- In the last 15 minutes of cooking, cut hearts of palm into ¼-inch dice.
- Use an immersion blender, or carefully work in batches with a standing blender, to puree all the vegetables in the soup. Pour soup back into slow cooker on high and stir in lemon juice and diced hearts of palm, heating until warmed through, 15-20 minutes.
- Each serving is about 1 ¾ cups soup topped with 1 tablespoon grated parmesan cheese and 1 teaspoon chopped parsley
