In a Slow Cooker
5 cups reduced-sodium vegetable or chicken broth
2 cups (½-inch) cubes butternut or acorn squash
1 (15 ½-ounce) can cannellini (white kidney) beans, rinsed and drained
1 (14 ½-ounce) can diced tomatoes
2 slender carrots, thinly sliced
2 small red onions, thinly sliced
2 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon black pepper
⅓ cup chopped fresh flat-leaf parsley
¼ cup grated Parmesan cheese
Combine broth, squash, beans, tomatoes, carrots, onions, garlic, salt, and pepper in 5- or 6- quart slow cooker. Cover and cook 4–6 hours on high or 8–10 hours on low. Stir in parsley and serve sprinkled with Parmesan.
PER SERVING (2 cups): 196 Cal, 2 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 713 mg Sod, 36 g Carb, 9 g Sugar, 9 g Fib, 10 g Prot, 193 mg Calc.
HEALTHY EXTRA
Start your meal with an autumn salad of crisp greens topped with ½ cup of drained canned unsweetened mandarin orange segments and ¹⁄³ cup of pomegranate seeds sprinkled with lime juice and a touch of salt and black pepper.