• 1-1/2 quarts chicken or beef stock
• 3-1/3 cups canned diced tomatoes, undrained
• 2 cups carrots, sliced
• 1/2 lb. green beans, thawed if frozen, cut into 1 inch pieces
• 3 celery ribs, sliced
• 1 onion, chopped
• 3/4 lb. red potatoes, scrubbed and cut into 1/2 inch dice
• 1 Tbs. dried basil
• 2 tsp. Italian herb seasoning
• 2 cloves garlic, crushed
• 1/4 cup fresh basil, chopped
• 1 Tbs. extra virgin olive oil
• 1/4 cup plus 2 Tbs. grated Parmesan cheese

Combine first 10 ingredients in an electric slow cooker on low heat. Cover and cook about 8 hours, until potatoes are tender. Stir in basil, oil and salt and pepper to taste. Serve with Parmesan cheese.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 200, fat 5.5g, 24% calories from fat, cholesterol 4mg, protein 11.3g, carbohydrates 28.6g, fiber 6.6g, sugar 10.0g, sodium 1116mg, diet points 3.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.3, Fruit: 0.0, Bread: 0.6, Lean meat: 1.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Merlot, Chianti, or Beaujolais.