Slow Cooker All-Day Minestrone - 10

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* Exported from MasterCook *

 

Slow Cooker All-Day Minestrone - 10

pts

 

Recipe By :Fresh from the Vegetarian Slow Cooker

by Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : 6 quart Slow

Cooker

Vegan WW

Points

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

1 tablespoon olive oil

1 medium yellow onion -- minced

1 rib celery -- chopped

1 large carrot -- chopped

2 cloves garlic -- minced

4 ounces green beans -- ends trimmed

and cut into 1-inch pieces

1 1/2 cups chickpeas -- (1 15.5-ounce

can), drained and rinsed

14 1/2 ounces diced tomatoes -- left

undrained, (1 can)

1 medium zucchini -- or yellow summer

squash, diced

6 cups vegetable stock

salt and freshly ground pepper

to taste

1/2 cup raw ditalini -- or 1 cup

cooked ditalini or other small pasta

1/4 cup pesto sauce -- homemade or

store bought

 

Pour the oil i the bottom of a 4 to 6-quart slow

cooker. Add the onion, celery, carrot, and garlic,

cover, and cook on High while you assemble the

remaining ingredients.

 

After they've been prepped, add the green beans,

chickpeas, tomatoes, zucchini, and stock to the slow

cooker and season with salt and pepper. Cover and cook

on Low for 7 to 8 hours.

 

If using raw ditalini, about an hour before you're

ready to serve, add it to the slow cooker and cover.

 

Just before serving, stir in the pesto and

already-cooked pasta, if using.

 

Serves 6.

 

Description:

" 10 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2004 "

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- - - - - - - - - -

 

Per Serving (excluding unknown items): 489 Calories;

14g Fat (25.7% calories from fat); 20g Protein; 73g

Carbohydrate; 15g Dietary Fiber; 5mg Cholesterol;

1726mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean

Meat; 1 1/2 Vegetable; 2 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Low for 7 to 8 hours (pasta added during last

hour of cooking).

 

4 to 6 quart cooker.

 

To save on cleanup time, the harder vegetables are

softened directly in the slow cooker while you prepare

the other ingredients. The soup's flavor is enriched

by the addition of pesto sauce at the end of cooking

time. If you are unable to add the raw pasta to the

soup during the last hour of cooking, cook the pasta

in advance, drain, rinse, and refrigerate. Then, when

ready to serve, the cooked pasta can be combined with

the soup at the last minute - it will heat quickly in

the hot soup. I like to cook this soup in a 6-quart

slow cooker to allow for the large amount of

ingredients. A small cooker may be used, although you

may need to cut back slightly on the amounts of

everything to prevent overfilling.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5856 0

 

 

 

 

 

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