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|
|Calories from Fat: 380 (71%)|
|Amt Per Serving||% DV|
|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 %|
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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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