CLASSIC MINESTRONE
- Jan 23, 2017
- 1 min read
Recipe from "All You" magazine, February 2012.Ingredients:Ingredients:2 carrots, diced2 ribs celery, sliced1 large onion, chopped2 cloves of garlic, minced4 c low sodium chicken broth1 28 oz can crushed tomatoes½ tsp salt½ tsp pepper1 tsp Italian seasoning1 c small shell pasta or macaroni1 c shredded escarole or kale1 15.5 oz can cannellini or navy beansGrated parmesan -optionalDirections:Directions:Combine carrots, celery, onion and garlic in slow cooker. Pour in broth and stir in tomatoes (including liquid), Italian seasoning, salt and pepper. Cover and cook on low 4-6 hours.About 30 minutes before serving, stir in pasta, escarole and beans.Cover, increase heat to high and cook until pasta is tender, about 30 minutes.Season with salt and pepper. Serve topped with parmesan if desired.Serves – 6 219 calories, 2 g fat(og sat), O g Chol., 8g fiber,13 g protein, 40 g carb, 824 mg sodium
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