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Tuesday, October 26, 2010


CROCK POT MINESTRONE (adapted from http://www.skinnytaste.com/)

Serves: 6
Points: 3

1/2 onion, chopped
1 c. carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes
1 (15-0z.) can white beans, drained and rinsed
3 cups fat-free chicken broth
1/2 tsp. Italian seasoning
2 bay leaves
salt and pepper
1 medium zucchini, chopped
2 c. fresh or frozen (defrosted) spinach, chopped
2 c. cooked (al dente), small pasta such as salad mac, elbow or mini farfalle

Drain and rinse beans. Puree beans with one cup of broth in blender. In Crock Pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, seasonings, bay leaves and salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta. Cook ten minutes more. Remove bay leaves. Ladle into bowls and top with Parmesan.