Ingredients
- 15 oz can cannellini beans (white kidney beans), drained and rinsed
- 1 cup frozen whole kernel corn
- 1 cup chopped onion (1 large)
- 1 cup chopped carrots (2 medium)
- 1 small zucchini, halved and sliced (about 1 cup)
- 2 cloves garlic, minced
- 6 cups no-salt-added vegetable or chicken stock
- 6 oz can no-salt-added tomato paste
- 2 tsp. dried Italian seasoning, crushed
- ½ tsp salt
- 9 oz package frozen Italian green beans
- 1 cup dried multigrain rotini or tiny shell macaroni
- 2 Tbsp snipped fresh parsley
- 8 tsp finely shredded Parmesan cheese
How to Make It
- In a 3-½- to 5-quart slow cooker combine beans, frozen corn, onion, carrots, zucchini, and garlic. Stir in stock, tomato paste, Italian seasoning, and salt.
- Cover; cook on low-heat setting; for 7 to 8 hours or on high-heat setting 3-½ to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in frozen green beans and pasta. Cover; cook 45 minutes. Before serving, stir in parsley. Sprinkle each serving with cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 202 kcal Calories from Fat: 9 kcal |
|
% Daily Value*
|
| Total Fat 1 g 3% |
Trans Fat 0.0 g |
Cholesterol 1 mg 0% |
Sodium 549 mg 9% |
carbohydrates 38 g 29% |
Dietary Fiber 9 g 24% |
Sugars 10 g 11% |
Protein 9 g 18% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |