When I switched my diet to low carb I started to notice exactly how many dishes contain carbs…soups with pasta being one of them. So one day I got thinking and came up with this soup that I have to admit I really really like. Packed with lots of protein it’s pretty amazing really. It also uses my browned mince hack that helps cut prep time on the day no end.

Now this is a recipe INSPIRED by Bolognese (the American-Italian pasta sauce). Note that I have added cannelloni beans. You can however use any beans that you feel fit your taste buds.

Even my daughters love it. So to add carbs to their meals I add cooked pasta. The oldest takes this to School with her Thermos (apparently the other kids wanted to know what the awesome smell was-result).

As you can see from the ingredients list I have my ‘mince hack’ on there which is mince browned with onions.

This soup tastes awesome to the last drop. It’s that good.

If you want to serve this to the family and want to add pasta then that’s cool too. I didn’t miss the lack of carbs so doubt anyone else would…enjoy.

PS: you can switch the mince for Quorn mince and make it vegetarian.

To serve 4/6

Ingredients:
500 grams browned mince (with onion and garlic)
1/2 can of chopped tomatoes
1 carton of passata
125 ml of water
1 tablespoon dried Italian herb mix (or x1 tsp basil, 1 tsp oregano, 1 tsp thyme)
Salt-to taste
Handful of kale
80 grams sliced mushrooms
1 can white cannellini beans rinsed and drained (or use any pulse you wish)

1) Place all the ingredients APART from the kidney beans in a Slow Cooker and cook on a high heat for 2 hours. Stir half way.
2 Add the kidney beans 15 minutes before the end cooking time.
3) Turn off the Slow Cooker and serve.