Ingredients
- 4 cups (960 grams) reduced-sodium vegetable broth
- 3 cups (710 grams) water
- 1 (28-ounce or 720 grams) can diced tomatoes
- maybe change 1 can of beans out for some chicken breast meat for less carb
- 2 (15-ounce or 385 grams each) can kidney beans (use white ones)
- 2 medium (120 grams) carrots, peeled and chopped
- 2 medium (80 grams) celery stalks, chopped
- 1 small (70 grams) white or yellow onion, chopped
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup uncooked pasta
- 1 medium (200 grams) zucchini, chopped
- 2 cups coarsely chopped fresh or frozen spinach, defrosted
- Garnish: Parmesan cheese and basil (optional)
Preparation
Step 1
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, Italian seasoning, bay leaves and 1/2 teaspoon each salt and black pepper. Cover, and cook on low for 6–8 hours or on high for 3–4 hours.
One hour before the soup is done cooking, add pasta, zucchini and spinach. Cover, and continue to cook for an additional hour. Remove bay leaves, and season, to taste, with salt and black pepper. Ladle soup into bowls, and sprinkle Parmesan cheese over the top. Garnish with basil, if desired.
Nutrition Information
Serves: 4 | Serving Size: 3 1/4 cups
Per serving: Calories: 339; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 945mg; Carbohydrate: 56g; Dietary Fiber: 21g; Sugar: 14g; Protein: 22g
Nutrition Bonus: Potassium: 1067mg; Iron: 55%; Vitamin A: 151%; Vitamin C: 73%; Calcium: 38%