0-SmartPoints® Slow-Cooker Veggie-Noodle Soup

• Gluten free
• Paleo

• Produce

  • 2 Bay leaves
  • 1 cup Carrots
  • 1 cup Celery
  • 2 tsp Garlic
  • 1 cup Onion
  • 1/2 tsp Onion powder
  • 4 cups Spinach, leaves
  • 1/4 tsp Thyme, dried
  • 14 oz Zucchini

• Canned Goods

  • 6 cups Chicken broth, reduced sodium

• Baking & Spices

  • 2 tsp Italian seasoning
  • 1/4 tsp Salt and black pepper

Found on hungry-girl.com

Description

Ingredients

• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tsp. chopped garlic
• 2 tsp. Italian seasoning
• 1/2 tsp. onion powder
• 1/4 tsp. dried thyme
• 1/4 tsp. each salt and black pepper
• 2 bay leaves
• 6 cups reduced-sodium chicken broth
• 14 oz. (about 2 medium) zucchini
• 4 cups roughly chopped spinach leaves
• Optional seasonings: additional salt and black pepper

Directions

• Add all ingredients to a slow cooker except zucchini and spinach. Mix well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened. Once soup is almost done cooking, use a spiral vegetable slicer to cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles. If cooking at high heat, decrease heat to low. Remove and discard bay leaves. Stir in zucchini noodles and spinach. Re-cover, and cook for 10 minutes, or until zucchini noodles have slightly softened and spinach has wilted.

Nutrition