Serves 8 or 4 large bowls
2 medium carrots, diced
3 stalks celery, chopped
2 medium zucchini, halved lengthwise and thinly sliced into half moons
2 cans (14.5 oz) diced tomatoes, with juice
2 cans S&W Cannelini Beans
1 can cannelini (15 oz)
1 can great northern (15 oz)
1 teaspoon salt
black pepper, to taste
1 teaspoon italian seasoning, crumbled
1/4 c fresh italian parsley, chopped,
3 cans (14 oz) chicken broth
1/3 cup orzo
parmesan cheese to taste
1. Place the carrots, celery, zucchini, tomatoes, beans, salt, pepper, herbs, and broth in the slow cooker. Wipe the outside edge of the parmesan cheese rind clean with a damp paper towel and add it to the crock, if using. Cover and cook on low for 6-8 hours.
2. When the soup is almost done, discard the parmesan rind and add the pasta. Cover and simmer on high for 15-20 minutes to cook the pasta.
3. Ladle the soup into serving bowls and serve hot, drizzled with olive oil and sprinkled with lots of grated parmesan.
Per serving (8) - Per Serving (excluding unknown items): 153 Calories; 1g Fat (8.0% calories from fat); 9g Protein; 29g Carbohydrate; 7g Dietary Fiber; 4mg Cholesterol; 1544mg Sodium.