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.
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
How to Make It
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.
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.
Gotta love this one, super easy! My tip is: I always drain AND Rise all beans, it helps to remove the salt they pkg everything in cans with. Also only buy reduced sodium tomatoes, just as tasty. I also like using the vegetable pastas, adds more color and flavor to all recipes. They come in lots of shapes now! I added 2 cans of rinsed and drained beans, because we love them and rarely can find ways to use them up*!* ENJOY**
I love this recipe! I make it for family and friends who are feeling under the weather because it is so healthy and as much a comfort food as chicken noodle soup. It is hard to find escarole in the south so I substitute fresh chopped baby spinach.