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10
Dec
Dec
HEALTHY
Low Sodium Slow-Cooker Minestrone Soup
Contents
Low Sodium Slow-Cooker Minestrone Soup
In the Midwest, where I live, fall is not fair the kick off of the Holiday Season, but it besides the complain off of Crockpot Season ! In fact, I ’ m not sure you are allowed to live within our country borders if you don ’ thyroxine own a crockpot. We are celebrated for bamboozle and cold that can start american samoa early as Halloween, so this is decidedly a season for comfort foods and soup. Canned soup though can kill you with sodium. It is not storm to see over 800 mg of sodium per serving in a can of soup. That is unacceptable ! specially when it is so easy to make soup from scratch in our trusty crockpot. today we are talking about my hearty, abject sodium slow-cooker Minestrone Soup .
The discussion Minestrone is from the italian word – Minestra. Minestra literally means : soup that is shared. It was much a communal soup shared when there wasn ’ thyroxine a lot else to eat. Prior to the constitution of the Roman Empire, the early italian diet was vegetarian by necessity. The populace was excessively poor to have much kernel, so soup were filled out with beans and farro. The farro was later made into pasta noodles. The first base document recipe of Minestrone dates back to Marcus Apicius ’ s ancient cookbook De Re Coquinaria in 30 AD ( thanks Wikipedia ) .
due to the fact that this soup truly didn ’ t have rigid rules of ingredients, you will find many variations of recipes out there. The universal joint divisor is that this soup is formed in a bean broth. Beans were the chief protein and the footing of the unharmed soup. In the Latin cuisine, Black Bean Soup serves the same function. coarse ingredients include beans, onions, celery, carrots, breed, and tomatoes .
The soup can be made strictly vegetarian with vegetable standard, or can have meat stocks. typically you would use what vegetables were in season. In the descend and winter, without fresh tomatoes, I would use no salt added canned. If you are using dry beans, I would soak them in the crockpot overnight to have them ready to go when you are ready to cook the soup. many stores nowadays will have no salt added and shrink sodium bean options .
Soup Is Good Food
In a pinch, you can find some low sodium canned options. honestly though, versions like Campbell ’ s Low Sodium Chicken and Noodle soup needs a draw of extra spices to make it taste great. It is sol much easier to make your own at home. particularly in a crockpot. I have several recipes to make capital tasting soups at family. I have a Low Sodium Chicken Noodle, Butternut Squash Soup, Black Bean Soup, Thai Chicken and Broccoli soup, and a killer Beer Brat & Cheese Chowder .
From The Cookbook
This recipe is in my new cookbook – The Easy Low Sodium Diet Plan & Cookbook. It is available on Amazon or in Barnes and Nobles Stores. You can besides ask at your local anesthetic book store for them to order it .
The Recipe For Low Sodium Slow-Cooker Minestrone Soup
Low Sodium Slow-Cooker Minestrone Soup
A thick soup of Italian origin, loaded with nutritious vegetables and protein rich beans.
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Prep Time
5
mins
Cook Time
4
hrs
Total Time
4
hrs
5
mins
Course
Soup
Cuisine
Italian
Servings
8
people
Calories
216
kcal
Ingredients
- 1 cup celery diced
- 1 cup carrot diced
- 1 cup onion diced
- 1 cup park Beans fresh, cut into 1 ” pieces
- 64 oz vegetable stock unsalted, or lowest sodium you can find
- 2 14.5 oz cans
Tomatoes no salt added, diced
- 1 15 oz can Kidney Beans no salt added, drained, and rinsed
- 1 15 oz can Great Northern Beans no salt added, drained, and rinsed
- 4 cloves Garlic minced
- 1 tbsp basil dried
- 2 tsp oregano dried
- 2 tsp thyme dried
- 1/2 tsp rosemary dried and crushed
- 1 Bay Leaf
- 1 tsp Black Pepper fresh grate
- 1 1/2 cup whole Wheat Elbow Pasta dried
Instructions
Add all of the ingredients except the pasta to your crockpot. Cook on low for 8-10 hours, or on high for 4-5 hours. Adjust your seasonings to taste.
10 minutes prior to serving, add the pasta and cook on high for 10 minutes or until the pasta is al dente. Serve as soon as the pasta is ready.
Notes
If you plan on storing the soup, do it without the pasta mixed in. Otherwise the pasta absorbs the liquid and can dissolve. Store in an airtight container in the refrigerator for 3-4 days. You can also freeze in an airtight freezer container for 4 to 6 months.
Nutrition
Serving:
1.5
cups
Calories:
216
kcal
Carbohydrates:
42
g
Protein:
10
g
Fat:
1
g
Sodium:
166
mg
Potassium:
254
mg
Fiber:
9
g
Tried this recipe ?
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