Slow-Cooker Vegetable Soup 🥕

Reading Time: 2 minutes

Slow-Cooker Vegetable Soup 🥕

This weight-loss vegetable soup is perfect for filling up on healthy, low-calorie ingredients. It’s an easy way to increase your vegetable intake, and it’s delicious too!

Ingredients:

• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 12 ounces fresh green beans, cut into ½-inch pieces
• 4 cups chopped kale
• 2 medium zucchini, chopped
• 4 Roma tomatoes, seeded and chopped
• 2 cloves garlic, minced
• 2 (15-ounce) cans no-salt-added cannellini or other white beans, rinsed
• 4 cups low-sodium chicken broth or low-sodium vegetable broth
• 1 Parmesan rind (optional)
• 2 teaspoons salt
• ½ teaspoon ground pepper
• 2 teaspoons red-wine vinegar
• 8 teaspoons prepared pesto

Directions:

1. Combine Ingredients:

• Add onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, Parmesan rind (if using), salt, and pepper to a 6-quart or larger slow cooker.

2. Cook:

• Cover and cook on High for 4 hours or on Low for 6 hours.

3. Finish:

• Remove the Parmesan rind (if using). Stir in the red-wine vinegar.

4. Serve:

• Top each serving with 1 teaspoon of pesto.

Tips:

• Parmesan Rind: Adding a Parmesan rind boosts the soup’s flavor. If you don’t have one, you can still make a delicious soup without it.
• Pesto: The pesto adds a burst of flavor to the soup, but you can omit it if you prefer a simpler taste.
• Stovetop Option: You can also make this soup on the stovetop. Simply sauté the vegetables in a large pot, then add the remaining ingredients and simmer until the vegetables are tender.

Nutrition Facts (per serving):

• Calories: 174
• Fat: 4g
• Carbs: 26g
• Protein: 10g

This soup is a wonderful, hearty option for a healthy meal. Whether you’re making it in a slow cooker or on the stovetop, it’s sure to become a favorite!