Here in Seattle we had an amazing summer. Day after day of warm weather. It was just beautiful. Blue skies and green trees. I’m sad to see the days get shorter, and the weather colder.
Still, there are some good things about fall and winter. Soups, stews, and comfort food. I decided to take out the slow cooker and try and get into the spirit of fall.
As a member of FoodBuzz, I come across a some really terrific recipes, and this one from SimplyLife was just what I was looking for. A colorful, hearty minestrone that sticks to your ribs.
- Olive oil or cooking spray
- 3 celery stalks, chopped
- 3 carrots, peeled and chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 can cannellini beans, drained and rinsed
- tomato paste (I use a lot more than most recipes call for since I don't add in tomatoes but love their flavor!)
- 3 cups chicken broth
- 1 cup water
- salt and pepper
- 1 bay leaf
- touch of cayenne pepper
- corn (I used frozen)
- about 4 oz. pasta
- 1. Mix all ingredients in slow cooker except pasta and frozen corn.
- 2. Cover and cook on low for 7 to 8 hours.
- 3. Stir in pasta and corn. Cover and cook on high setting for 15 to 20 minutes, until pasta is tender. Take out bay leaf. Serve and enjoy!
Amount Per Serving
Total Fat: 1.38g
Total Carbs: 63.29g
Dietary Fiber: 10.11g
Weight Watchers Points 5
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com I am not a licensed nutritionist, nor a medical professional, and do not mean this information as medical or nutrition advice. See your medical professional if you have questions regarding your nutritional needs.