Crockpot Minestrone Soup
(1 lb) boneless beef chuck, cut into 1/2 inch cubes
2 (14-1/2 oz) cans Italian seasoned diced tomatoes,
2 (14 oz) cans beef broth
1 (15 oz) can cannellini beans, rinsed & drained
1 (15 oz) can kidney beans, rinsed & drained
1 cup thin sliced carrots
1/4 tsp salt
1/4 tsp black pepper
1 cup dried bow tie pasta
1 medium size yellow summer squash,
halved lengthwise, sliced.
Grated Parmesan cheese (optional)
1. In a 5 to 5-1/2 quart slow cooker combine beef, undrained tomatoes, broth, cannellini beans, kidney beans,
carrots, the 14 tsp salt and 1/4 tsp pepper.
2. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 4-1/2 hours. Add pasta and squash to cooker (if using LOW
setting turn to HIGH setting).
3. Cover and cook 30 to 45 minutes more or until pasta is tender. Season to taste with additional salt and
pepper and sprinkle with Parmesan if desired.
YIELD: 8 Servings
Serving Size: 1/8 of Recipe
Weight Watchers PointsPlus = 6 Per Serving
Calories: 220, Carbohydrates: 30g, Fat: 3g, Fiber: 7g, Protein: 23g
WW Plus+ = 6