5 SmartPoints
Prep time: 20 min
Cook time: 6 hr
Serves: 8
This soup freezes well so why not make a double batch? Just cook in a 6-quart or larger slow cooker and increase the cooking time by an hour or so.
Ingredients
4 cup(s) canned chicken broth
14 1⁄2 oz canned diced tomatoes, with basil, garlic and oregano
1 pound(s) uncooked Yukon gold potato(es), peeled, diced
1 medium uncooked zucchini, quartered lengthwise, sliced 3/4-in thick
19 oz canned cannellini beans, rinsed and drained
1 1⁄2 cup(s) uncooked string beans, cut in 1-in lengths
1 medium uncooked leek(s), chopped (light green and white part only)
1 large uncooked carrot(s), diced
1 rib(s) uncooked celery, diced
1⁄4 tsp black pepper, freshly ground (or more to taste)
2 Tbsp olive oil, extra-virgin
1⁄2 tsp table salt, or to taste
3 Tbsp grated Parmesan cheese, Parmigiano-Reggiano suggested
Instructions
Preheat grill to medium.
Combine broth, tomatoes, potatoes, zucchini, cannellini beans, string beans, leek, carrot, celery and pepper in a 4-quart or larger slow cooker. Cover and cook on LOW setting until vegetables are tender, about 6 hours. Stir in oil and salt; sprinkle with cheese just before serving. Yields about 1 1/2 cups per serving.
Notes
Garnish with fresh basil, if desired.
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