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Crockpot Minestrone Soup
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| Minestrone soup is a classic hearty Italian soup with tomatoes, white beans, pasta and vegetables. You can use Swiss chard or kale instead of spinach if you wish and you don't have to puree the beans, it's just my preference. I modified this for the crock pot but I prefer to make this soup on the stove and let it simmer for about 45 minutes before adding the zucchini and pasta. The crock pot however is so convenient when you are working all day and want to come home to a cooked meal. I highly recommend adding the Parmesan cheese rind. Gina's Weight Watcher Recipes Servings: 6 • Serving Size: 1 1/2 cups • Old Points: 4 • Points+: 5 Calories: 215.7 • Fat: 0.7 g • Protein: 8.7 g • Carb: 42.0 g • Fiber: 6.7 g | |
| 1/2 | onion, chopped |
| 1 cup | carrots, chopped |
| 1 | celery stalk, chopped |
| 2 | garlic cloves, minced |
| 1 (28 oz) can | diced tomatoes |
| 1 (15 oz) can | white beans, drained, rinsed (cannellini or navy) |
| 3 cups | fat free chicken broth, (or vegetable broth for vegetarians) |
| 1 oz | chunk of good Parmesan cheese rind |
| 1 | fresh rosemary sprig |
| 2 | bay leaves |
| 2 tbsp | chopped fresh basil |
| 1/4 cup | chopped fresh Italian parsley leaves |
| salt | |
| fresh pepper | |
| 1 medium | zucchini, chopped |
| 2 cups | chopped fresh or frozen, (defrosted) spinach |
| 2 cups | cooked small pasta like ditalini or elbows, (al dente) |
extra parmesan cheese to top (extra pts)
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.
Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.
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