Source: Parents Magazine

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Recipe Summary test

prep:
20 mins
stand:
1 hr
slow-cook:
6 hrs 45 mins
total:
7 hrs 65 mins
Servings:
10
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans. In a large pot combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

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  • Coat the inside of a 4- to 6-quart slow cooker with cooking spray. Add beans, 4 cups water, and carrots to slow cooker. Cover and cook on low-heat setting for 6 hours.

  • Increase to high-heat setting. Add tomatoes, pasta, zucchini, beans, salt, and pepper. Cover and cook for 45 minutes more. Serve topped with cheese, if desired.

Nutrition Facts

213 calories; fat 1g; carbohydrates 40g; insoluble fiber 9g; sugars 4g; protein 13g; vitamin a 2235.2IU; vitamin c 8.3mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 213.7mcg; sodium 333mg; potassium 1003mg; calcium 131.3mg; iron 5.4mg.
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