It doesn't take long to prepare and refrigerate the ingredients the night before, then start them in the slow cooker in the morning for a healthy, hearty soup. Offer some grated Parmesan cheese to sprinkle over the bowlfuls.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2007
Ingredients
Method
In slow cooker, combine onion, carrots, celery, garlic, bay leaves, oregano and salt. Add tomatoes, stock, 3 cups (750 mL) water, salami and beans. Cover and cook on low until vegetables are tender, about 6 hours.Add green pepper, zucchini and corn; cover and cook on high until tender-crisp, about 20 minutes. Discard bay leaves. Stir in parsley.
Nutritional facts Per each of 8 servings: about
- Sodium 636 mg
- Protein 7 g
- Calories 128.0
- Total fat 2 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 23 g
%RDI
- Iron 16.0
- Folate 24.0
- Calcium 6.0
- Vitamin A 37.0
- Vitamin C 50.0
