Yields: 8 servings
Ingredients
3 potatoes, peeled and chopped into bite-sized pieces
2 cans northern beans, rinsed and drained
1/2 cup finely chopped onions or shallots
2 garlic cloves, minced
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried rosemary
1/2 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon- 1 teaspoon crushed red pepper flakes, optional, more or less if desired
4 cups low-sodium vegetable or chicken stock
1 parmesan rind or 1 2-inch piece parmesan, optional
1 tablespoon extra virgin olive oil
1 bay leaf
Directions
Add all ingredients to the crockpot. Allow to cook on low for 6-8 hours.
*Note that adding the parmesan rind or a piece of parmesan adds a lot of savory flavor to the soup. Remove it before serving.
Enjoy!
| Serving Size: 1 1/2 cups | Calories: 287 | Total Fat: 3g | Saturated
Fat: 1g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 91mg |
Carbohydrates: 53g | Fiber: 10g | Sugars: 2g | Protein: 13g |
SmartPoints: 8 |