Photo attribution: Flickr: Brocco Lee
Sure to warm you up on a cool evening, this minestrone soup is high in fiber, iron, magnesium and potassium.
What you'll need
Can opener (if using canned items)
Crockpot (slow cooker)
Microwave safe dish (if microwaving items first)
Spatula or spoon
1/2 tablespoon Oregano Dried
1/8 tablespoon Red Pepper Flakes
3 cups Vegetable Broth Low-sodium
1/2 cup Cannellini Beans Dried, soaked overnight
1 Carrot cut into ½-in pieces
1 Zucchini Small, quartered lengthwise and sliced ¼-in thick
3 Swiss Chard leaves, ½-in wide slices
1.If possible, microwave onion, garlic, oil, oregano and red pepper flakes until onion is softened, about 5 minutes
2.Put into slow cooker and add the first 9 ingredients.
3.Cook for 9-11 hours on LOW or 5-7 hours on HIGH.
4.Add zucchini and chard and cook until vegetables are tender (about 20-30 minutes).
5.Add salt and pepper to taste. Top with fresh basil or parmesan, if desired.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 2.7 g||3%|
|Saturated Fat <1 g||3%|
|Sodium 268 mg||12%|
|Dietary Fiber 5.2 g||19%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: