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Prep Time:15 minsAdditional Time:4 hrs 15 minsTotal Time:4 hrs 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:4 hrs 15 minsTotal Time:4 hrs 30 minsServings:8Yield:8 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:4 hrs 15 mins
Additional Time:
4 hrs 15 mins
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(28 ounce) candiced tomatoes, preferably San Marzano½cupdry white wine½cuplow-sodium vegetable broth or water1cupchopped onion½cupchopped celery½cupchopped carrot3tablespoonsextra-virgin olive oil2tablespoonsminced garlic1teaspoonItalian seasoning½teaspoonsalt¼teaspoonground pepper2(15 ounce) cansno-salt-added cannellini beans or small white beans, rinsed¼cupheavy cream1poundwhole-wheat spaghetti½cupgrated Parmesan cheese¼cupchopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
1(28 ounce) candiced tomatoes, preferably San Marzano
½cupdry white wine
½cuplow-sodium vegetable broth or water
1cupchopped onion
½cupchopped celery
½cupchopped carrot
3tablespoonsextra-virgin olive oil
2tablespoonsminced garlic
1teaspoonItalian seasoning
½teaspoonsalt
¼teaspoonground pepper
2(15 ounce) cansno-salt-added cannellini beans or small white beans, rinsed
¼cupheavy cream
1poundwhole-wheat spaghetti
½cupgrated Parmesan cheese
¼cupchopped fresh basil
DirectionsCombine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in beans and cream at the end of the cooking time. Keep warm.Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package directions; drain. Divide the spaghetti among 8 bowls. Top with the sauce, Parmesan and basil.TipsTo make ahead: Refrigerate sauce (Step 1) for up 4 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.Originally appeared: Eatingwell.com, October 2018
Directions
Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in beans and cream at the end of the cooking time. Keep warm.Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package directions; drain. Divide the spaghetti among 8 bowls. Top with the sauce, Parmesan and basil.TipsTo make ahead: Refrigerate sauce (Step 1) for up 4 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.
Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in beans and cream at the end of the cooking time. Keep warm.
Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package directions; drain. Divide the spaghetti among 8 bowls. Top with the sauce, Parmesan and basil.
Tips
To make ahead: Refrigerate sauce (Step 1) for up 4 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.
Originally appeared: Eatingwell.com, October 2018
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Nutrition Facts(per serving)434Calories13gFat64gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
