Slow Cooker Vegetarian Minestrone recipe

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Ingredients

6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 ½ teaspoons dried oregano
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
½ cup elbow macaroni
4 cups chopped fresh spinach
¼ cup finely grated Parmesan cheese, or more to taste

Nutrition Info

138.1 calories
carbohydrate: 25.2 g
cholesterol: 2.2 mg
fat: 1.7 g
fiber: 6.5 g
protein: 6.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 940.5 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.

  2. Cook on Low for 6 to 8 hours.

  3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes, drain.

  4. Stir spinach and macaroni into minestrone, cook another 15 minutes. Top with Parmesan cheese.

Recipe Yield

8 servings

Recipe Note

Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.

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