<p>Wild rice , cannelini beans and vegetable make this soup a hearty meal to warm up with on a cold winter day!</p>
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Ingredients
- 1 tablespoon Olive Oil
- 1 1/4 cups dice Onion
- 1 cup dice Leek
- 4 teaspoons mince Garlic, Cloves
- 1 1/2 cups dice Carrot
- 1 cup dice Celery
- 1 teaspoon Salt
- 1 1/2 teaspoons Black Pepper
- 1 1/4 cups Wild Rice
- 16 ounces Diced Tomatoes, Canned
- 6 cups Vegetable Broth/Stock
- 2 teaspoons Oregano, Dried
- 1 1/2 cups Cannellini (White) Beans, Canned
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2 cups
- 318 Calories
- 3g Total Fat
- 1g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 1409mg Sodium
- 61g Total Carb
- 9g Fiber
- 8g Total Sugars (Includes 0g Added Sugars)
- 13g Protein
- 5 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients into slow cooker and stir to combine.
- Cook on low for 4-6 hours.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place all ingredients into slow cooker and stir to combine.
- Cook on low for 4-6 hours.
- Allow to cool completely.
- Divide among quart freezer bags, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave for 1 minute.