Photo: Caleb Zorn; Styling: Nicole McLaughlin
This thick, classic Italian soup is packed with healthy veggies like fresh carrots, onion, garlic, and kale. And at only 219 calories, you can afford to have seconds.
Yield:
Serves 6
Cost per Serving:
$1.14
Recipe from
More from MyRecipes
Recipe Time
Prep:
10 Minutes
Cook:
6 Hours, 30 Minutes
Nutritional Information
Calories
219
Fat
2 g
Satfat
0.0 g
Protein
13 g
Carbohydrate
40 g
Fiber
8 g
Cholesterol
0.0 mg
Sodium
824 mg
Ingredients
2
carrots, diced
2
ribs celery, sliced
1
large onion, chopped
2
cloves garlic, minced
4 cups
low-sodium chicken broth
1
28-oz. can crushed tomatoes with liquid
Salt and pepper
1 teaspoon
Italian seasoning
1 cup
small shell pasta or macaroni
1 cup
shredded escarole or kale
1
15.5-oz. can cannellini or navy beans, drained
Grated Parmesan, for serving, optional
Preparation
1. Combine carrots, celery, onion and garlic in slow cooker. Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and Italian seasoning. Cover and cook on low for 4 to 6 hours.
2. Thirty minutes before serving, stir in pasta, escarole and beans. Cover, increase heat to high and cook until pasta is tender, about 30 minutes. Season with salt and pepper. Serve hot, sprinkled with Parmesan, if desired.
October 2011
