Chicken Minestrone

Better Homes and Gardens

Prep: 20 minutes
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours,
Plus 20 minutes (high)
Makes: 6 servings (8 cups)
SLOW COOKER:4- to 5-quart

2 14-ounce cans chicken broth
1 15-ounce can cannellini beans
(white kidney beans), rinsed and drained
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 cup frozen loose-pack cut green beans
1 cup sliced carrots (2 medium)
1/2 cup sliced celery (1 stalk)
1/2 cup chopped onion (1 medium)
1/4 teaspoon black pepper
2 cups chopped chicken or turkey
1 cup dried bow tie pasta
1/2 cup halved lengthwise and sliced zucchini
Grated Parmesan cheese (optional)

1. In a 4- to 5-quart slow cooker combine broth, cannellini beans, undrained tomatoes, green beans, carrot, celery, onion, and black pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. If using low-heat setting, turn to high-heat setting. Add chicken, pasta, and zucchini to cooker. Cover and cook about 20 minutes more or until pasta in tender. If desired, top individual servings with parmesan cheese.

Per serving: 158 cal., 3g total fat (1g sat. fat), 32 mg chol., 792 mg sodium, 20 g carbo., 4 g fiber, 16 g pro.