Crock Pot Minestrone

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Crock Pot Minestrone

 

1 cup diced potato

1 cup coarsely chopped carrots

2 cans (14-1/2 oz. ea.) reduced sodium vegetable broth

1 can (14-1/2 oz.) diced tomatoes, undrained

1 cup coarsely chopped green cabbage

1 cup sliced zucchini

3/4 cup chopped onion

3/4 cup sliced fresh green beans

3/4 cup coarsely chopped celery

3/4 cup water

2 TB olive oil

1 clove garlic, minced

1/2 tsp. dried basil

1/4 tsp. dried rosemary

1 bay leaf

1 can (15 oz.) cannellini beans, rinsed and drained

Grated Parmesan cheese, for garnish, optional

 

Combine all ingredients except cannellini beans and cheese in a 5 quart crock

pot/slow cooker;

mix well.

 

Cover; cook on LOW heat setting for 5 to 6 hours.

 

Add cannellini beans. Cover; cook on LOW heat setting for 1 hour or until

vegetables are tender.

 

Remove and discard bay leaf. Garnish with cheese, if desired.

 

Makes: 8 to 10 servings.

 

Nutrition Information:

Per serving = Fiber 5 g, Carbohydrate 23 g, Total Fat 4 g, Calories from Fat

27%,

Calories 135, Protein 8 g, Sodium 242 mg.

 

Diabetic Exchanges: Fat 1/2, Vegetable 1-1/2, Starch 1.