Easy Minestone

(from Dianne’s recipe box)

1 1/3 cups equals 149 calories
2 g fat
6 fiber
2 points
freeze into single servings for easy lunch later

Source: Light and Tasty Oct/Nov 2006

Prep time: 20 minutes
Cook time: 360 minutes
Serves 10 people

Categories: soup

Ingredients

  • 4 medium tomatoes, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium zucchini, halved and sliced
  • 1 1/2 cups shredded cabbage
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 6 cups reduced-sodium chicked broth or vegetable broth
  • 1 1/4 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked elbow macaroni
  • 5 tablespoons shredded Parmesan cheese

Directions

  1. In a 5-quart slow cooker, combine the forst 11 ingredients.

  2. Cover and cook on low for 6-8 hours or until vegetables are tender.

  3. Just before serving, stir in macaroni and heat through.

  4. Serve with Parmesan cheese.

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