Slow Cooker Italian Tortellini Stew

By lkalemba

Ingredients

• 1 small onion, finely chopped
• 2 medium zucchini, halved, cut into 1-inch slices
• 2 (14 1/2-oz.) cans ready-to-serve vegetable or chicken broth
• 1 (28-oz.) can crushed or diced tomatoes, undrained
• 1 (15.5-oz.) can great northern beans, drained, rinsed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon dried basil leaves
• 1 (8-oz.) pkg. uncooked dry cheese-filled tortellini

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

1.In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.

2.Cover; cook on low setting for 6 to 8 hours.

3.About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.




Nutrition Information:

1 Serving (1 1/4 Cups)Calories 170(Calories from Fat 25),Total Fat 3g(Saturated Fat 1g,Cholesterol 4mg;Sodium 760mg;Total Carbohydrate 26g(Dietary Fiber 5g,Sugars 4g),Protein 9g;Percent Daily Value*:Calcium ;Exchanges:1 1/2 Starch;1 1/2 Other Carbohydrate;1 Vegetable;*Percent Daily Values are based on a 2,000 calorie diet.