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Ingredients

Directions

  • Spray slow cooker bowl with nonstick cooking spray.

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  • Add vegetable broth, tomatoes, squash, onion, carrots, garlic, oregano, 1/2 tsp of the salt and the black pepper to slow cooker.

  • Cover and cook on HIGH for 6 hours or LOW for 8 hours.

  • During last 30 minutes of cooking stir in ditalini, Swiss chard, beans, red pepper flakes and remaining 1/2 tsp salt.

  • Add basil and sprinkle each serving with some grated Parmesan.

Nutrition Facts

216 calories; 2 g total fat; 3 mg cholesterol; 753 mg sodium. 42 g carbohydrates; 10 g protein;

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