1 (2-pound) butternut squash, peeled and seeded, cut into 1-inch chunks
1 large zucchini, cut in 1-inch chunks
1 large yellow summer squash, cut in 1-inch chunks
1 large onion, diced
1 large red bell pepper, diced
4 ounces thin green beans, trimmed and cut in 2-inch lengths
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) chicken or vegetable broth
2 tsp dried oregano
1 ½ tsp chopped garlic
¾ tsp salt
1 package (9 ounce) fresh cheese tortellini
1 bag (5-ounce) baby spinach
3 Tbsp grated Parmesan cheese
Combine all ingredients, except tortellini, spinach and Parmesan cheese, in a 5-quart or larger slow cooker. Cover and cook on high 3 hours or low 6 hours.
Uncover. Turn slow cooker to high and stir in tortellini. Cover and continue to cook 15 minutes, or until pasta is almost tender.
Uncover. Gently stir in spinach and Parmesan. Cover and cook 5 minutes until spinach is cooked down and tortellini is tender.
Nutrition Information (per serving):
5 g Total Fat
48 g Carbohydrate
12 g Protein