Slow Cooker Minestrone

By Tonya_Speed

NUTRITION per serving: 238 Calories; 7g Fat; 19g Protein; 26g Carbohydrate; 5g Dietary Fiber; 33mg Cholesterol; 1333mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1/2 Vegetable. Points: 4

Ingredients

• 1 pound beef stew meat, cut into 1/2-inch cubes
• 1 (28-oz.) can diced tomatoes, undrained
• 1/2 cup chopped onion
• 2 tablespoons minced dried parsley
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground thyme
• 1 beef bouillon cube
• 1/2 teaspoon black pepper
• 6 cups water
• 1 medium zucchini, halved and thinly sliced
• 2 cups chopped cabbage
• 1 (15-oz.) garbanzo beans (chickpeas), drained and rinsed
• 1 cup uncooked elbow macaroni
• 1/4 cup grated Parmesan cheese (optional)

Details

Servings 6
Adapted from SavingDinner.com

Preparation

Step 1

In a slow cooker, combine first 9 ingredients (stew meat through water). Cover and cook on LOW for 7 to 9 hours or until meat is fork-tender. Add zucchini, cabbage, beans and macaroni; cover and cook on HIGH for 30 to 45 minutes or until vegetables are tender. Sprinkle each serving with Parmesan cheese if desired.

SERVING SUGGESTION: Serve a spinach salad on the side. Add some whole grain rolls and butter.
VEGETARIAN: Skip the beef and add a can of small white beans (drained). Use a vegetable bouillon cube.
KOSHER: Make sure beef is certified kosher and use Parmesan-flavored rice sprinkles if desired.