Ingredients:
2 cans (15 oz each) cannellini beans, rinsed and drained
2 cans (14½ oz each) reduced sodium chicken broth
3 c (½" chunks) butternut squash (1 lb)
1 can (14½ oz) diced tomatoes
2 med turnips, peeled and cut into ½" chunks
1 med parsnip, peeled, quartered, and sliced ¼" thick
2 c bagged coleslaw mix
1 lg leek (white and light green parts), sliced
1 Tbsp minced garlic
1 c (packed) fresh basil
⅓ c fresh parsley
¼ c grated Parmesan cheese
3 Tbsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
2 Tbsp water
Method:
MIX beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1½ tsp of the garlic in a 4 quart or larger slow cooker.
COVER and cook on low 7 to 9 hours or until vegetables are tender.
BLEND basil, parsley, cheese, oil, salt, pepper, water, and remaining 1½ teaspoon garlic until smooth.
SCRAPE into small bowl and refrigerate.
LADLE soup into serving bowls and top with a heaping tablespoon of basil sauce. NUTRITION (per serving) 279 cal, 12 g pro, 39 g carb, 10 g fiber, 10 g sugars, 9 g fat, 682 mg sodium
COVER and cook on low 7 to 9 hours or until vegetables are tender.
BLEND basil, parsley, cheese, oil, salt, pepper, water, and remaining 1½ teaspoon garlic until smooth.
SCRAPE into small bowl and refrigerate.
LADLE soup into serving bowls and top with a heaping tablespoon of basil sauce. NUTRITION (per serving) 279 cal, 12 g pro, 39 g carb, 10 g fiber, 10 g sugars, 9 g fat, 682 mg sodium
