This hearty recipe incorporates fall’s wonderful root vegetables, but you can also make it in the spring or summer with asparagus, green beans, fresh peas, and tomatoes.
Recipe Ingredient Details:
4 carrots, peeled and chopped into 1-inch pieces
4 small new potatoes, chopped into 1-inch pieces (about 2 cups)
2 leeks, chopped (white and light green parts)
1 medium onion, chopped
2 zucchini, sliced into 1-inch discs
1 14-ounce can diced tomatoes, undrained
3 teaspoons minced garlic
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
32 ounces vegetable broth
1 cup slightly cooked vegetable rotelle (corkscrew pasta)
1 15-ounce can garbanzo beans, drained and rinsed
1 cup chopped Swiss chard
1/2 cup frozen peas
Grated Parmesan or Asiago cheese (for garnish)
Combine carrots and potatoes in slow cooker. Add leeks, onion, zucchini, tomatoes, garlic, and spices. Pour vegetable broth over mixture. Cover and cook on low heat for 6–8 hours.
During the last 15 minutes of cooking, add cooked pasta, garbanzo beans, chard, and frozen peas. Stir, re-cover, and continue cooking. Serve garnished with cheese.
Recipe Additional Notes:
Nutrition Facts Per Serving: Calories: 207 calories, % fat calories: 6, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Protein: 9g, Carbohydrate: 42g, Fiber: 8g, Sodium: 513mg
Sun, 2012-08-19 22:51