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Recipe Summary

prep:
10 mins
slow-cook:
4 hrs low
Servings:
4
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Ingredients

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Directions

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  • Place onions, carrots, corn, broth, vinegar and 1-1/2 teaspoons herbes de Provence in slow cooker. Cover and cook on LOW for 3 hours.

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  • Stir in zucchini and chickpeas; cook for 45 minutes. In a small bowl, stir together cream, cornstarch, salt, pepper and remaining 1/2 teaspoon herbes de Provence; set aside.

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  • Stir in cream mixture and tomatoes and cook an additional 15 minutes or until thickened. Sprinkle with Asiago and serve with rice, if desired.

Nutrition Facts

311 calories; total fat 9g; saturated fat 4g; cholesterol 23mg; sodium 681mg; carbohydrates 48g; fiber 9g; protein 11g.

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