This soup (prepared by my wonderful bride) comes from the magazine all*you, with a couple of seasoning twists of our own. When we came home from work the house was filled with a wonderfully appetizing aroma!
2 carrots, diced
2 ribs celery, sliced
1 large onion, chopped
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 28oz. can crushed tomatoes with liquid
Salt & Pepper to taste
1 tsp basil, dried
1 tsp oregano, dried
1 cup small shell pasta (or elbows)
2 cups of chopped/shredded Kale
1 15oz. can Cannellini beans (or Navy/great northern)
Parmesan cheese, for serving.
1- Combine carrots, celery, onion, and garlic in a slow cooker. Pour in broth and stir in tomatoes, salt, pepper, oregano, and basil. Cover and cook on low for 4 to 6 hours.
2- Thirty minutes before serving, stir in pasta, kale, and beans. Cover and increase heat to high, cook for 30 minutes or until pasta is tender. Taste to determine if more salt or pepper is needed. Make six equal servings, and top with parmesan cheese.
Nutrition: 219 calories per serving, 2g fat (0 sat.fat), 0mg chol., 8g fiber, 13g protein, 40g carbs,