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.

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Recipe Summary test

Servings:
8
Yield:
about 1 1/2 cups per serving
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, tomatoes, potatoes, zucchini, cannellini beans, string beans, leek, carrot, celery, and pepper in a 4-quart or larger slow cooker.

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  • Cover and cook on low setting until vegetables are tender, about 6 hours.

  • Stir in oil and salt; sprinkle with cheese just before serving. Garnish with fresh basil, if desired.

Tips

Recipe courtesy of Weight Watchers.

Nutrition Facts

204 calories; fat 5g; saturated fat 1g; carbohydrates 30g; insoluble fiber 7g; protein 11g; sodium 661mg.
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