Assemble this hearty slow cooker soup in just minutes, and come home to a homemade meal after a long day. Bursting with vegetables, beans and whole-grain pasta, this is a MyPlate-inspired vegetarian meal the whole family will enjoy.
cups organic* vegetable broth
28-ounce can diced tomatoes
15-ounce can cannellini beans, drained and rinsed
15-ounce can kidney beans, drained and rinsed
2 cups frozen green beans
4 medium carrots, chopped
1 medium zucchini, chopped
1 stalk celery, chopped
1 medium onion, chopped
2 tablespoons dried Italian seasoning
1 bay leaf
4 garlic cloves, minced
1 teaspoon salt
¾ teaspoon pepper
1 cup cooked (or 2 ounces of dry) whole-grain elbow pasta
2 cups fresh baby spinach
Garnish: 1¼ cups freshly grated Parmesan cheese (optional)
Before you begin: Wash your hands.
- Combine ingredients, except pasta and baby spinach, in a 6- or 7-quart slow cooker. Cover and cook on low for 7 to 8 hours.
- Increase heat to high. Stir in pasta and spinach. Cover and cook 15 minutes or until pasta is done.
- Remove bay leaf before serving. Sprinkle each serving with 2 tablespoons grated Parmesan cheese, if desired.
Serving size: 1 ½ cups
Calories: 134; Total Fat: 0.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 860mg; Total Carbohydrate: 26g; Dietary Fiber: 7g; Protein: 6g.