Slow-Cooked Minestrone

from Chow Bella

1 medium onion, diced

2 clove garlic, minced

1 large stalk celery, diced

1 medium carrot, sliced

1 1/2 cups fresh or frozen cut green beans

1 tsp dried oregano

1 tsp dried basil

1 14.5-oz can crushed tomatoes

4 cups low-sodium chicken broth

1 15-oz can kidney beans, drained and rinsed (or 3/4 cup dried kidney beans, prepared according to package directions)

1/2 cup whole wheat macaroni

1/3 cup shaved Parmesan

salt and pepper, to taste

1. In a crockpot/slow-cooker, combine all ingredients except macaroni and Parmesan; season with salt and pepper. Cook 4-6 hours on high or 6-8 hours on low, or until all the flavors are well-blended and the vegetables are tender.

2. Cook the macaroni in salted, boiling water according to package directions; drain.

3. Stir the cooked macaroni into the soup, then serve, topped with the Parmesan.

• Servings per recipe: 4

• Per serving:

• Calories: 290

• Fat: 3.1 g

• Saturated fat: 1.6 g

• Cholesterol: 0.7 mg

• Sodium: 416 mg

• Carbohydrates: 48.8 g

• Fiber: 12.3 g

• Sugar: 9.2 g

• Protein: 18.7 g