Serving size: 1 1/2 cups
Calories per serving: 140*
INGREDIENTS
- Non-stick cooking oil spray
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 bunch Kale, chopped
- 2 celery stalks, chopped
- 1 medium turnip, chopped
- 2 cups green beans cut into 1" pieces
- 1/4 head Savoy cabbage, chopped
- 1 medium zucchini, chopped
- 6 cups low sodium, fat free chicken broth
- 2 14.5 ounce low sodium diced Italian style tomatoes, undrained
- 2 15.5 ounce cans Cannellini beans, drained
- 1/2 tsp thyme
- salt and pepper to taste
DIRECTIONS:
Spray bottom of a large soup pot with the non-stick cooking oil and place on medium-high heat. Add onion. Cook onion while stirring until translucent. Add garlic. Don't let it brown. Continue to stir and saute a few more minutes. Add a bit of the chicken broth if needed. Add the rest of the vegetables. Add a little more broth, about half a cup. Saute for 1 to 2 minutes - Don't cook through. Add thyme, salt and pepper while sauteing.
Put vegetables in crock pot. Add tomatoes and juice, the remaining broth and drained Cannellini beans. Fold to mix.
Cook on low setting 7-9 hours or high 4-6 hours
Serving suggestions optional: Top with 2 tbsp shaved Parmesan and chopped Italian flat leaf parsley
*Calorie count according to a MyFitnessPal nutritional analysis of the Food Network's, Ellie Krieger's, Tuscan Vegetable Soup.
Enjoy!
