Recipe from “All You” magazine, February 2012.


2 carrots, diced
2 ribs celery, sliced
1 large onion, chopped
2 cloves of garlic, minced
4 c low sodium chicken broth
1 28 oz can crushed tomatoes
½ tsp salt
½ tsp pepper
1 tsp Italian seasoning
1 c small shell pasta or macaroni
1 c shredded escarole or kale
1 15.5 oz can cannellini or navy beans
Grated parmesan -optional


Combine carrots, celery, onion and garlic in slow cooker. Pour in broth and stir in tomatoes (including liquid), Italian seasoning, salt and pepper. Cover and cook on low 4-6 hours.

About 30 minutes before serving, stir in pasta, escarole and beans.

Cover, increase heat to high and cook until pasta is tender, about 30 minutes.

Season with salt and pepper. Serve topped with parmesan if desired.

Serves – 6  219 calories, 2 g fat(og sat), O g Chol., 8g fiber,13 g protein, 40 g carb, 824 mg sodium