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Autumn Harvest Minestrone




Source of Recipe


Internet


List of Ingredients




2 cans (15 oz each) cannellini beans, rinsed and drained
2 cans (14 ½ oz each) fat-free, reduced-sodium chicken broth

3 c (½" chunks) butternut squash (1 lb)
1 can (14 ½ 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
1/3 c fresh parsley
¼ c grated Parmesan cheese
3 Tbsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
2 Tbsp water



Recipe



1. In 4-quart or larger slow cooker, mix beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1 ½ teaspoons of the garlic. Cover and cook on low 7 to 9 hours or until vegetables are tender.

2. In blender, mix basil, parsley, cheese, oil, salt, pepper, water, and remaining 1 ½ teaspoons garlic until smooth. Scrape into small bowl and refrigerate.

3. To serve, ladle soup into serving bowls and top with a heaping tablespoon of basil sauce.

Makes 6 Servings