A thick soup of Italian origin, loaded with nutritious vegetables and protein rich beans.
Provided by: SmallRecipe.com
Total time: 245 minutes
Prep time: 5 minutes
Cook time: 240 minutes
|1 cup Celery (diced)|
|1 cup Carrot (diced)|
|1 cup Onion (diced)|
|1 cup Green Beans (fresh, cut into 1″ pieces)|
|64 oz Vegetable Stock (unsalted, or lowest sodium you can find)|
|2 14.5 oz cans Tomatoes (no salt added, diced)|
|1 15 oz can Kidney Beans (no salt added, drained, and rinsed)|
|1 15 oz can Great Northern Beans (no salt added, drained, and rinsed)|
|4 cloves Garlic (minced)|
|1 tbsp Basil (dried)|
|2 tsp Oregano (dried)|
|2 tsp Thyme (dried)|
|1/2 tsp Rosemary (dried and crushed)|
|1 Bay Leaf|
|1 tsp Black Pepper (fresh ground)|
|1 1/2 cup Whole Wheat Elbow Pasta (dried)|
- Add all of the ingredients except the pasta to your crockpot. Cook on low for 8-10 hours, or on high for 4-5 hours. Adjust your seasonings to taste.
- 10 minutes prior to serving, add the pasta and cook on high for 10 minutes or until the pasta is al dente. Serve as soon as the pasta is ready.
ServingSize 1.5 cups, Calories 216 kcal, Carbohydrate 42 g, Protein 10 g, Fat 1 g, Sodium 166 mg, Fiber 9 g