Healthy low fat Slow Cooker recipes

PREP TIME: 20 minutes / TOTAL TIME: 9 hours, 20 moments / PORTIONS: 6

2 cans (15 oz each) cannellini beans, rinsed and drained
2 cans (14½ oz each) paid off sodium chicken broth
3 c (½" chunks) butternut squash (1 pound)
1 can (14½ oz) diced tomatoes
2 med turnips, peeled and slashed into ½" chunks
1 med parsnip, peeled, quartered, and sliced ¼" thick
2 c bagged coleslaw mix
1 lg leek (white and light-green components), sliced
1 Tbsp minced garlic
1 c (loaded) fresh basil
⅓ c fresh parsley
¼ c grated Parmesan mozzarella cheese
3 Tbsp extra virgin essential olive oil
¼ tsp sodium
¼ tsp black colored pepper
2 Tbsp liquid

1. MIX beans, broth, squash, tomatoes (with liquid), turnips, parsnip, coleslaw, leek, and 1½ tsp of the garlic in a 4 quart or bigger sluggish cooker.
2. ADDRESS and cook on reduced 7 to 9 hours or until vegetables are tender.
3. BLEND basil, parsley, mozzarella cheese, oil, salt, pepper, liquid, and continuing to be 1½ tsp garlic until smooth.
4. SCRAPE into small bowl and refrigerate.
5. LADLE soup into providing bowls and top with a heaping tablespoon of basil sauce.

DIET (per portion) 279 cal, 12 g pro, 39 g carbohydrate, 10 g fibre, 10 g sugars, 9 g fat, 682 mg sodium