Slow Cooker Tuscan Soup Recipe
This soup takes minutes to throw together, and then you let it simmer all day in the slow cooker until you're ready to eat! It makes the whole house smell delicious.
- 1 onion diced
- 1 red bell pepper diced
- 3 boneless skinless chicken breasts diced
- 15 ounces cannellini beans drained and rinsed
- 14 ounces chicken broth
- ¼ cup tomato paste
- 2 teaspoons minced garlic
- salt to taste
- pepper to taste
- Rosemary to taste
- 2 cups fresh baby spinach leaves
- shredded Parmesan cheese to taste
In your crockpot, combine the onion, pepper, chicken, beans, broth, paste, garlic, salt, and pepper.
Cook on low for 5 hours, stirring occasionally.
Add rosemary and spinach and let it simmer for an additional 10-15 minutes.
Serve topped with shredded Parmesan cheese
To make this into a freezer meal:
In a gallon-sized freezer bag, combine onion, red pepper, chicken, beans, chicken broth, tomato paste, garlic, salt and pepper. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Cover and cook on LOW heat for 6-7 hours (or HIGH heat for 3-4 hours). Follow the rest of the instructions as written.
Calories: 217kcal | Carbohydrates: 25g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 834mg | Potassium: 752mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2616IU | Vitamin C: 56mg | Calcium: 106mg | Iron: 4mg