Yield :
- 6 servings | Serving size: 1 cup stew with 2 meatballs |
Ingredients :
- 1 dozen Italian Meatballs, click here for Italian Meatball recipe
- 1 tablespoon olive oil
- 2 carrots, peeled, chopped
- 2 stalks celery, coarsely chopped
- 1 red bell pepper, cored and seeded, diced
- 1 zucchini, coarsely chopped
- 1 (14.5 ounce) can fire roasted tomatoes with liquid
- 1 (15 ounce) can cannellini beans, drained
- 2 cloves garlic, diced
- 1 teaspoon dried oregano
- 2 tablespoons freshly chopped basil or 2 teaspoons dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 2 cups chicken broth, fat free, low sodium
- 1/2 cup whole wheat orzo (optional whole wheat couscous or pre-rinsed quinoa)
Preparation :
- Add oil to a large skillet, turn to medium heat and cook meatballs until brown on both sides, about 16 minutes.
- While meatballs are cooking add remaining ingredients, except orzo, to the slow cooker and stir to combine.
- Add browned meatballs to slow cooker, cover and cook on low 7-8 hours. The last 15 minutes of cooking time,
- add orzo, turn slow cooker to high and cook 10-15 minutes or until pasta is al dente. Serve in bowls and sprinkle with parmesan cheese if desired.
Nutritional Info :
- Calories: 351 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fats: 0 g | Cholesterol: 46 mg | Sodium: 622 mg | Carbohydrates: 54 g | Dietary fiber: 11 g | Sugars: 6 g | Protein: 21 g | SmartPoints: 10
