Slow Cooker Zucchini E Fagioli Soup with Italian Sausage and Ground Beef

Ingredients

• 1 lb. lean ground beef
• 2 tsp. + 1 tsp. olive oil
• 1/2 cup chopped carrots
• One medium onion chopped small
• 1 T minced garlic
• 1 tsp. Italian Herb Blend
• 1 tsp. Spike Seasoning
• 1 tsp. ground fennel seed
• 1/2 tsp. ground red pepper flakes
• 1 can small red beans, rinsed in a colander and drained
• 7-8 cups beef broth
• 2 cans petite diced tomatoes
• A few pieces of chopped Parmesan rind if you have them
• 1 1/2 cup chopped zucchini noodles
• 2 T balsamic vinegar
• Salt and fresh ground black pepper to taste
• Freshly grated Parmesan cheese for serving, optional

Directions

1. Warm 2 tsp. olive oil in a large non-stick frying pan, or use the Ninja Cooker if that is what you have. Add the ground beef and Italian sausage, then cook over medium-high heat, crumbling the meat with a turner or potato masher as it browns. Once the meat has taken on good color, transfer it to the slow cooker.
2. Pour the remaining 1 tsp. oil into the same pan. Add the carrots and onions, and sauté for about 3 minutes. Stir in the minced garlic, Italian Herb Seasoning, Spike Seasoning, ground fennel, and red pepper flakes, and cook for about 2 minutes longer. Scrape this mixture into the slow cooker with the meat.
3. Pour in the beef stock, petite diced tomatoes, and drained beans. Tuck in pieces of Parmesan rind too, if you have them. Cover and cook on HIGH for 2 1/2 – 3 hours. The Ninja runs a bit hot, so a standard slow cooker may need more than 3 hours.
4. After the soup has simmered about 3 hours, prepare the zucchini noodles in whatever way you like best. Roughly cut them until you have 1 1/2 cups chopped zucchini, or use a bit more if you are leaving out the beans or carrots.
5. Stir the zucchini into the soup and continue cooking for 30-45 minutes, until the zucchini is as tender as you like it. Take out any Parmesan rind pieces that are still intact.
6. Mix in the balsamic vinegar, then add salt and fresh ground black pepper to taste. If Parmesan rind was used, taste first before adding salt, since it brings its own saltiness. Serve hot, with freshly grated Parmesan at the table if desired.