Slow Cooker Vegetarian Olive Garden Pasta e Fagioli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 packages Quorn Grounds1 sweet yellow onion, chopped3 carrots chopped4 stalks celery, chopped2 28oz cans no salt added diced tomatoes (not drained)1 16oz can red kidney beans (drained)1 16oz can white kidney beans (drained)3.75 cups low sodium vegetable stock 3 tsp dried oregano2 tsp ground black pepper5 tsp dried parsley1/4 cup whole-drain pasta, uncooked
Lightly coat interior of crock with cooking spray.
All all ingredients except pasta.
Cook on low for seven hours or high for four hours.
30 minutes (on high) or one hour (on low) before serving, add pasta.
Serving Size:�12 servings
All all ingredients except pasta.
Cook on low for seven hours or high for four hours.
30 minutes (on high) or one hour (on low) before serving, add pasta.
Serving Size:�12 servings
Nutritional Info Amount Per Serving
- Calories: 223.3
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 737.0 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 13.0 g
- Protein: 16.3 g
Member Reviews