Vegan Crockpot Pasta e Fagioli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 bag frozen Private Selection Mukimame1 20 oz jar Ragu Light - Tomato & Basil1 can Red Kidney Beans (drained)1 can White Kidney Beans - Cannelini Beans (drained)4 14 oz cans Diced Tomatoes, No Salt Added (not drained)1 Vegetable Stock CubeBarilla Plus Pasta (any variety), 2 oz 1 cup hot water 1 yellow onion (chopped)4 celery stalks (chopped)5 oz baby carrots (chopped)Garlic (to taste)Dried parsley (to taste)Dried oregano (to taste)Black pepper (to taste)Splash of Tabasco sauce (optional, to taste)
Serving Size: 12 1.5 cup servings
Dissolve the vegetarian bullion cube in the cup of hot water.
Lightly coat the crock with cooking spray.
Add the bullion and all the remaining ingredients except the mukimame to the crock. Cook on low for five hours.
Add the mukimamke and stir. Cook one additional hour on low.
Dissolve the vegetarian bullion cube in the cup of hot water.
Lightly coat the crock with cooking spray.
Add the bullion and all the remaining ingredients except the mukimame to the crock. Cook on low for five hours.
Add the mukimamke and stir. Cook one additional hour on low.
Nutritional Info Amount Per Serving
- Calories: 229.3
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 612.3 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 12.6 g
- Protein: 14.6 g
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