Autumn Harvest Minestrone
Prep Time: 20 minutes
Cook Time: 7 to 9 hours
Makes 6 servings
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14.5 ounces each) fat-free, reduced-sodium chicken broth
3 cups chunks (1/2") butternut squash (1 pound)
1 can (14.5 ounces) diced tomatoes
2 turnips, peeled and cut into 1/2" chunks
1 parsnip, peeled, quartered lengthwise, and cut crosswise into 1/4"-thick slices
2 cups bagged coleslaw mix
1 large leek (white and light green parts), sliced
1 tablespoon minced garlic
1 cup packed fresh basil leaves
1/3 cup fresh parsley
1/4 cup grated Parmesan cheese
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons water
1. In a 4- to 6-quart slow cooker, combine the beans, broth, squash, tomatoes, turnips, parsnip, coleslaw, leek, and 11/2 teaspoons garlic.
2. Cover and cook on low for 7 to 9 hours, or until the vegetables are tender.
3. Meanwhile, in a blender, combine the basil, parsley, cheese, oil, salt, pepper, water, and the remaining 11/2 teaspoons garlic and blend until smooth. Put into a small bowl and refrigerate.
4. To serve, ladle the soup into serving bowls and top with a heaping tablespoon of basil sauce.
Per serving: 269 calories, 12 g protein, 38 g carbohydrates, 9 g fat, 2 g saturated fat, 9 g fiber, 651 mg sodium