Lunch or Dinner
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, 0 fat
Ingredients:
- 21 oz chicken breast
- 8 cups chicken broth
- 1 ½ cups onion, diced
- 1 ½ cups 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
- 2 oz Parmesan cheese, shaved or shredded
- Salt and pepper to taste
- 1 Tbsp. olive oil
Directions:
- 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.
- Add chicken and all other ingredients (except Parmesan cheese) to the slow cooker.
- Cover with lid and cook on low heat for 8 hours. Discard bay leaf.
- Remove chicken and shred. Add chicken back into soup.
- Ladle Soup into 4 bowls and top each bowl with 3 Tbsp Parmesan cheese.
Photo Credit - Barbara Merrill