Add grated zucchini to sauces & baked goods for extra fiber, vitamins & minerals.
• 1 (32 oz) carton vegetable broth • 1 (28 oz) can no-salt-added crushed tomatoes • 1 (15 oz) can kidney beans, drained & rinsed • 1 large onion, chopped • 4 ribs celery, diced • 2 large carrots, diced • 1 (12 oz) bag frozen cut green beans • 1 medium zucchini, diced • 3 cloves garlic, minced • 2 Tbsp Italian seasoning • 1 tsp black pepper • 2 cups whole-wheat penne pasta • 1 (12 oz) bag frozen spinach • 1/4 cup grated parmesan cheese
Nutrition Facts
8 servings per recipe Serving size
(549g)
340
Amount per serving
Calories
% Daily Value* Total Fat 4g Saturated Fat 1g
5% 5%
Trans Fat 0g Cholesterol 0mg Sodium 590mg Total Carbohydrate 67g Dietary Fiber 14g Total Sugars 9g Includes 0g Added Sugars
0% 26% 24% 50% 0%
Protein 17g Vitamin D 0mcg
0%
Calcium 178mg
15%
Iron 5mg
30%
Potassium 1087mg
25%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. In a slow cooker, combine broth, tomatoes, beans, onion, celery, carrots, green beans, zucchini, garlic, Italian seasoning & pepper. Cook on high 4 hours, or until carrots are fork-tender. Thirty minutes prior to being done, add pasta & spinach. 2. Top with parmesan cheese & serve. Serve with a side of fruit for a complete MyPlate meal!
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