Crock Pot Minestrone Soup
4 cup chicken broth
1 can Italian style diced tomatoes (19 oz can)
1 can cannellini beans drained and rinsed
1 carrot large, diced
1 stalk celery large, diced
1 leek light green and white part only, chopped
1 zucchini quartered lengthwise and diced 3/4 inch
1 1/2 cup green bean cut into 1 inch pieces
1 lb yukon gold potato peeled and diced
1/4 tsp black pepper ground
2 tbsp extra-virgin olive oil
1/2 tsp salt
3 tbsp parmesan cheese grated
1. Add chicken broth, tomatoes, cannellini beans, carrot, celery, leek, zucchini, green beans, potato, and black pepper to a crock pot.
2. Cover and cook on Low for 6 hours or until the vegetables are tender. Stir in olive oil and season with salt. Sprinkle with parmesan cheese just before serving.
Per Serving: Calories: N/A, Total Fat: g, Sat Fat: g, Sodium: mg, Carbs: g, Fiber: g, Sugar: g, Protein: g, Weight Watchers SmartPoints: 5
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