This is a great hearty meal for those increasingly cool days of fall.
We hope your family will enjoy it!
3 Tablespoons olive oil
1 Spanish (sweet) onion, chopped
3 medium carrots, chopped
3 stalks celery, chopped
3 garlic cloves, chopped
1 large zucchini, diced
10 oz frozen spinach
4 cups low sodium chicken stock
4 cups water
1 – 15oz can low sodium red kidney beans, drained and rinsed
1 – 15oz can low sodium while beans, drained and rinsed
1 – 15oz can low sodium chickpeas, drained and rinsed
1 – 15oz can diced tomato, with juice
1 Tablespoon Italian seasoning
Pepper to taste
2/3 cup grated parmesan cheese
4 oz small whole wheat pasta (orzo, macaroni, mini shells, etc)
Turn slow cooker to high, heat with oil, and “sauté” the onion, carrot, celery, and garlic for 30-60 minutes (optional, for those who like onions a little more tender). Add the rest of the ingredients, except for the pasta and cheese, and cook on low for 8 hours (or 4 on high). One hour before serving, add the orzo and Parmesan cheese. Enjoy!
Interested in how YOU can Make Nutrition Fun? Start our Make Nutrition Fun online course for FREE here.
This course includes simple yet actionable advice about how you can make healthier living fun AND within your reach (for the entire family).
You'll receive helpful tools including the Meal Matrix, SEE food plan, and pantry setup guide.
And as another special gift for you, receive the #1 bestselling book, Make Nutrition Fun: End Food Fights and Find Family Peace in Just 30 Days for Free!
Here's what Marci Shimoff, #1 New York Times Bestselling Author and Transformational Leader had to say about the book:
“Who knew nutrition could be so fun? Kathryn Kemp Guylay marries the practical with the hilarious. The result: A healthier and happier you. I loved this book!”