* Exported from MasterCook *
Slow Cooker Minestrone Soup - 4 pts
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 garlic cloves -- minced
15 ounces canned fire-roasted diced tomatoes
28 ounces canned crushed tomatoes
2 celery stalks -- diced
1 medium onion -- diced
3 medium carrots -- diced
3 cups roasted vegetable stock
30 ounces canned kidney beans -- drained and rinsed
2 tablespoons tomato paste
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
2 tablespoons minced Italian parsley
1 1/2 cups shredded cabbage
3/4 cup diced zucchini
1 teaspoon salt
1/2 teaspoon pepper
8 ounces small cooked pasta
Add the garlic, diced and crushed tomatoes, celery, onions, carrots, stock, beans, tomato paste, basil, and spices to a 4-quart slow cooker. Cook on low heat for 6-8 hours. Add shredded cabbage and zucchini and turn to high for the last hour. Stir in the salt, pepper, and pasta before serving.
Serves 8
AuthorNote: Minestrone is a classic Italian vegetable soup. The zucchini and cabbage are added at the end for a burst of fresh flavor.
SUGGESTED PASTA SHAPES FOR SOUP: anchellini, small shells, hoops, alfabeto, or ditaletti are all small pasta shapes suitable for soup. For healthier soups, try bow ties or rotini. Thin rice noodles or vermicelli are better for Asian-style soups.
* Exported from MasterCook *
Slow Cooker Roasted Vegetable Stock - 1 pt
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 carrots -- peeled
3 parsnips -- peeled
3 large onions -- quartered
3 whole turnips
3 rutabagas -- quartered
3 bell peppers -- halved
2 shallots
1 head garlic -- whole head
1 bunch fresh thyme
1 bunch parsley
5 quarts water
Preheat oven to 425F. Arrange the vegetables and herbs in a 9x13-inch baking pan lined with parchment paper. Roast for 30 minutes or until browned.
Add the vegetables to a 6-quart slow cooker. Add 5 quarts of water and cover. cook on LOW for 8 to 10 hours. Strain the stock, discarding the solids. Freeze or refrigerate the stock until ready to use.
Yields 5 quarts (20 one-cup servings)
Per 1 cup: 100 cals; 0g fat; 24g carbs; 5g fiber; 45mg sodium; 3g protein.
AuthorNote: Use this in vegetarian recipes as a substitute for chicken stock or in other recipes as a flavorful alternative to water.
Description:
"1 pt"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"5 quarts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 56 Calories; trace Fat (4.0% calories from fat); 1g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable.
NOTES : Cooker: 6-quart
Time: LOW for 8 to 10 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Description:
"4 pts NOT PointsPlus"
Cuisine:
"Italian"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 243 Calories; 1g Fat (3.5% calories from fat); 12g Protein; 50g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 1013mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fat.
NOTES : Cooker: 4-quart
Time: LOW for 6 - 8 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 20189 0 0 2836
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