Need a hearty soup for Meatless Mondays? Throw this into your slow cooker before you leave for work in the morning. When you get home, the most amazing thyme- and sage-laced smells will be wafting through your house. All you’ll need to do is add the orzo, zucchini, and spinach to the pot and wait 30 minutes for a delicious, stick-to-your-ribs meal. You won’t even miss the meat.
— Shelby Kinnaird
Click here for more recipes from the Diabetic Foodie.
- 3 Cups vegetable or chicken stock (preferably reduced sodium)
- 1 (28 ounce) can whole peeled tomatoes, chopped
- 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
- 2 carrots, peeled and chopped
- 1 stalk celery, chopped
- 1 Cup onion, chopped
- 1 Teaspoon dried thyme
- ½ Teaspoon dried sage
- 2 bay leaves
- ½ teaspoonfreshly ground pepper
- 2 Cups cooked whole-wheat orzo (about 2/3 cup dry)
- 1 zucchini, sliced in quarters lengthwise, then chopped
- 2 Cups fresh spinach, stems removed and coarsely chopped
- 4 Tablespoons freshly grated Parmesan or Romano cheese
- basil sprigs for garnish (optional)
Combine stock, tomatoes (with their liquid), beans, carrots, celery, onion, thyme, sage, bay leaves and pepper in slow cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
About 30 minutes before the soup is done, add the cooked orzo, zucchini and spinach. Continue cooking for 30 minutes. Remove bay leaves. Ladle soup into serving bowls and sprinkle with cheese and basil, if desired.