Ingredients
The following ingredients have 8 Servings
- 6 cups vegetable broth
- 15 ounces crushed tomatoes (can, low-sodium)
- 15 ounces diced tomatoes (can, low-sodium)
- 15 ounces kidney beans (can, low-sodium, drained and rinsed)
- 1 yellow onion (chopped small)
- 1 cup celery (chopped small)
- 1 cup carrot (chopped small)
- 1 cup green beans (fresh, chopped into 1/2 inch to 1 inch pieces)
- 4 garlic cloves (minced)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 cup whole-wheat elbow macaroni pasta
- 1 zucchini (small, chopped into small cubes)
- 3 cups kale (roughly chopped)
- 1/2 cup parmesan cheese (fat-free, shredded)
- 2 tablespoons basil (fresh, roughly chopped)
Instruction
- In a slow cooker, combine all ingredients except macaroni, zucchini, kale, parmesan, and fresh basil.
- Cook on low for 6 hours or on high for 4 hours. Add the macaroni pasta, zucchini, and kale. Cook for an additional hour on high or until kale is wilted and macaroni is tender.
- Ladle into serving bowls and sprinkle with parmesan. Top with fresh basil. Serve and enjoy!
