Slow Cooker Tuscan Bean and Veggie Soup

Slow Cooker Tuscan Bean and Veggie Soup

Makes 4 servings
Each serving contains: 2 proteins, 1 carb, 2 veg, 1 fat

Ingredients:

• 1 lb chicken breast
• 8 cups chicken broth
• 1 cup onion, diced
• 1 cup carrots, sliced
• 2 Tbsp garlic, minced
• 1 tsp thyme
• 1 bay leaf
• 1 16 oz can great northern beans, drained
• 1 14 oz can diced tomatoes
• 4 cups kale, chopped
• 4 Tbsp Parmesan cheese, shaved or shredded
• Salt and pepper to taste
• 1 Tbsp. olive oil

Directions:

1. Heat olive oil in a large skillet over medium heat. Add chicken breast and season with salt and pepper. Cook on each side just until browned. Do not cook all the way through.
2. Add chicken and all other ingredients (except Parmesan cheese) to the slow cooker.
3. Cover with lid and cook on low heat for 8 hours. Discard bay leaf.
4. Remove chicken and shred. Add chicken back into soup.
5. Ladle Soup into 4 bowls and top each bowl with 1 Tbsp Parmesan cheese.

Photo Credit - Barbara Merrill