2 cans (15 oz each) cannellini beans, rinsed and drained

2 cans (14 1/2 oz each) fat free, reduced sodium chicken broth

3 C. (1/2″ chunks) butternut squash (1 lb)

1 can (14 1/2 oz) diced tomatoes

2 med turnips, peeled and cut into 1/2″ chunks

1 med parsnip, peeled, quartered, and sliced 1/4″ thick

2 C. bagged coleslaw mix

1 lg leek (white and light green parts), sliced

1 T. minced garlic

1 C. (packed) fresh basil

1/3 C. fresh parsley

1/4 C. grated Parmesan cheese

3 T. extra virgin olive oil

1/4 tsp. salt

1/4 tsp. black pepper

2 T. water

 

In 4 quart or larger slow cooker mix beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1 1/2 tsp. of the garlic. Cover and cook on low 7 to 9 hours or until vegetables are tender. In blender, mix basil, parsley, cheese, oil, salt, pepper, water, and remaining 1 1/2 tsp. garlic until smooth. Scrape into small bowl and refrigerate. To serve, ladle soup into serving bowls and top with a heaping T. of basil sauce.

 

Yield: 6 servings

Calories: 280

Fat: 10g

Fiber: 9g