Autumn Vegetable Minestrone

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Title: Autumn Vegetable Minestrone (1 Point)
Categories:
Yield: 1 serving

2 14.5 oz cans vegetable broth
1 18 oz can crushed tomatoes –
- undrained
3 md carrots; chopped (1 1/2
-- cups)
3 sm zucchini; cut into 1/2"
-- slices
1 md yellow bell pepper; cut into
- 1/2"
-- pieces
8 md green onions; sliced (1/2
-cup)
2 cloves garlic; finely
-chopped
2 c shredded cabbage
2 ts dried marjoram
1 ts salt
1/4 ts pepper
1 c uncooked instant rice
1/4 c chopped fresh basil

Mix all ingredients except rice and basil in a 3 1/2 to 6 quart slow
cooker. Cover and cook on low heat setting for 6 to 8 hours or until
vegetables are tender. Stir in rice. Cover and cook on low heat setting
for about 15 minutes or until rice is tender.

Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g Protein;
39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium

Recipe Busted by THE ORIGINAL COOKSALOT!!!


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Per Serving (excluding unknown items): 840 Calories; 15g Fat (15.1%
calories from fat); 35g Protein; 154g Carbohydrate; 33g Dietary Fiber; 8mg
Cholesterol; 7709mg Sodium. Exchanges: 5 1/2 Grain(Starch); 12 1/2
Vegetable; 3 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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