Look at that big bowl of healthiness!
I'm pretty sure I found this recipe in one of my taste of home magazines, but it's been ripped out and filed away for quite a while, so I'm not 100% sure! I'm finding that unless a soup is some form of chicken tortilla, I'm not in love with it. This recipe is good (and healthy) don't get me wrong, but it's not my favorite. I will however, be eating it most days for lunch this week, so maybe it will grow on me!
4 medium tomatoes chopped (I used a can of petite diced)
2 medium carrots, chopped
2 celery ribs, chopped (I used 1)1 medium zucchini, halved and sliced (I used a half of one)
1 1/2 c shredded cabbage (I used about 1/2 c)
16 oz kidney beans, rinsed and drained
15 oz chickpeas, rinsed and drained
6 cups chicken broth
1 1/4 tsp Italian Seasoning
1 tsp oregano
1 tsp salt
1/4 tsp pepper
2 c cooked elbow macaroni (I used small shells--and added about 1/4 c to each bowl)
5 tbsp shredded parmesan cheese (I omitted)
In a slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Just before serving, stir in noodles and heat through. Serve with Parmesan Cheese (if desired).
The soup (with out noodles or cheese) is 3 ww+ points for six large servings. If you add 1/4 c cooked elbow noodles to your bowl, it becomes 5 points per serving.
No comments:
Post a Comment