Roasted Tomato and Vegetable Soup

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Diabetic Living Diet
 * Prep time: 30 minutes | Cook time: 25 minutes | Total time: 55 minutes
 * Servings: 8

Ingredients

 * 1 tbsp olive oil (used only in the tradition method, not for the slow cooker)
 * 1 medium onion
 * 1 stalk celery
 * 1 medium carrot
 * 1 tsp garlic, minced
 * 3 cans chicken broth, reduced-sodium
 * 2 cups butternut squash
 * 14½ oz can tomatoes, fire-roasted, diced
 * 1 can white kidney beans
 * 1 small zucchini
 * 1 cup broccoli florets
 * 1 tbsp oregano, fresh
 * ¼ tsp salt
 * ¼ tsp black pepper
 * Parmesan cheese, shredded

Directions

 * 1) In a 4-quart dutch oven, heat oil over medium heat.
 * 2) Add onion, celery, carrots, and garlic; cook for 5 minutes.
 * 3) Stir in broth, squash, and undrained tomatoes.
 * 4) Bring to boiling; reduce heat.
 * 5) Cover and simmer for 20 minutes.
 * 6) Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more.
 * 7) If desired, sprinkle each serving with Parmesan cheese.

Slow cooker version

 * 1) Omit olive oil.
 * 2) In a 3½- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using).
 * 3) Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
 * 4) If using low-heat setting, turn cooker to high-heat setting.
 * 5) Add zucchini, broccoli, fresh oregano (if using), salt and pepper.
 * 6) Cover and cook 30 minutes more.
 * 7) Serve as above.

Nutritional information
Per serving:
 * 92 Calories | 2g Total Fat | 0g Saturated Fat | 641mg Sodium | 16g Carbs | 4g Dietary Fiber | 0mg Cholesterol | 6g Protein
 * Exchanges: 1 vegetable | ½ starch | ½ lean meat
 * Carb choices: 1