Substitute for 2 T herbes de Provence: Rosemary, Thyme, Basil, Marjoram, Parsley flakes, Oregano and a little Italian Seasoning.
1. Place first 6 ingredients into slow cooker; cook 3 hours on low. (I cooked on high)
2. Add zucchini and beans; cook 45 minutes
3. Mix cream and cornstarch; add to soup mixture with tomatoes. Cook 15 minutes or until thickened.
4. Add cheese.
I used a can of Great Northern Beans just because that's what I had. Probably would use Cannellinni next time. I did not use tomatoes.
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Serving Size: 1 Serving (507g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 537 | ||
Calories from Fat: 380 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 26g | 130 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 141.1mg | 43 % | |
Sodium 279.3mg | 10 % | |
Potassium 872.3mg | 23 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 29.2g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 537
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