This is a great hearty meal for those increasingly cool days of fall.
We hope your family will enjoy it!
3 Tablespoons olive oil
1 Spanish (sweet) onion, chopped
3 medium carrots, chopped
3 stalks celery, chopped
3 garlic cloves, chopped
1 large zucchini, diced
10 oz frozen spinach
4 cups low sodium chicken stock
4 cups water
1 – 15oz can low sodium red kidney beans, drained and rinsed
1 – 15oz can low sodium while beans, drained and rinsed
1 – 15oz can low sodium chickpeas, drained and rinsed
1 – 15oz can diced tomato, with juice
1 Tablespoon Italian seasoning
Pepper to taste
2/3 cup grated parmesan cheese
4 oz small whole wheat pasta (orzo, macaroni, mini shells, etc)
Directions: Turn slow cooker to high, heat with oil, and “sauté” the onion, carrot, celery, and garlic for 30-60 minutes (optional, for those who like onions a little more tender). Add the rest of the ingredients, except for the pasta and cheese, and cook on low for 8 hours (or 4 on high). One hour before serving, add the orzo and Parmesan cheese. Enjoy!
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