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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (663g) Recipe makes 4 servings |
||
| Calories 422 | ||
| Calories from Fat 59 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.6g | 10% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 1451mg | 60% | |
| Potassium 1361mg | 38% | |
| Total Carbohydrate 74.4g | 24% | |
| Dietary Fiber 12.0g | 47% | |
| Sugars 13.3g | ||
| Protein 20.2g | 40% | |
Ingredients
- 1 medium chopped onion
- 2 medium zucchini, chopped in 1 inch cubes
- 28 ounces vegetable broth or chicken broth
- 28 ounces undrained crushed tomatoes
- 15 ounces drained rinsed great northern beans
- 2 tablespoons dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 8 ounces uncooked dry cheese-filled egg tortellini
Directions
1
Combine all ingredients except tortellini in crockpot.2
Mix well.3
Cover& cook on low setting for at least 6 hours.4
When ready to serve, increase heat to high setting.5
Add tortellini.6
Cook an additional 20 minutes or until tortellini are soft.
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- Course > Main Dish > Stews
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta > Ravioli/Tortellini
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Seasonal > Winter
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: TheDancingCook
On Aug 30, 2006
My mom owns a cafe/catering business; she's been asking for some new soup recipes and I passed this one along. It was a hit with the customers. They did not prepare this via crockpot but prepared it stovetop. Thanks for posting; it will be made and served at my mom's cafe again and again for her customers to enjoy!
From: Carianne
On Mar 15, 2003
Very good, comfort food. I added GARLIC and substituted kidney beans for northern beans (only to avoid another trip to the store!). Also threw in some yellow squash.
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