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Slow Cooker Minestrone Soup


Serves: 6 as a main dish

Prep Time: 15 minutes

Cooking Time: 7 1/2 hours on low and 1/2 hour on high

Difficulty: Easy

Comments

This is a vegetarian version, easy to make and full of nutrition. You can add some shredded rotisserie chicken or some sausage to this for a more hearty and non vegetarian version.

Ingredients

4 cups vegetable broth, reduced sodium

2 can (14.5 ounces each) tomatoes, canned already chopped

1 can (15 ounces each) Cannellini or white beans, low sodium, rinsed and drained

2 potato(es), yukon gold or red

2 carrot(s)

1 onion(s), medium

2 stalks celery

2 zucchini(s)

2 teaspoons garlic, bottled minced

1/4 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

1/4 cup pasta, elbow or other small shells

2 cups spinach, fresh baby

1/4 cup basil, fresh, chopped

1/2 cup parmesan cheese, grated

Preparation

Chop vegetables. Place everything in the slow cooker except for macaroni, spinach, Parmesan and fresh basil. Place cover on slow cooker and cook on low for about 7 and a half hours. Turn heat to high and add macaroni. Place cover on slow cooker and cook for about 30 minutes until pasta is soft. Top with spinach, stir and serve in bowls with basil and parmesan for garnish. Serve with a crusty bread.

Nutrition

Per Serving About: 240 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 11 g protein, 42 g carbohydrates, 9 g dietary fiber, 690 mg sodium; WW Points Plus value 6


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