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Slow Cooker Vegetarian Minestrone Recipe

Recipe by: Laura

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook6 h 15 m
  • Ready In6 h 35 m
  • 1Combine 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.
  • 2Cook on Low for 6 to 8 hours.
  • 3Bring 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.
  • 4Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
Footnotes
  • Cook's Note:
  • One 10-ounce package of spinach (thawed and squeezed dry) can be substituted for the fresh leaves. Substitute a can of cannellini beans (white kidney beans) if you'd like.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 8 servings
  • 138 cals
  • 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 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup elbow macaroni
  • 4 cups chopped fresh spinach
  • 1/4 cup finely grated Parmesan cheese, or more to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    138
    7%
  • Fat:
    1.7
    3%
  • Carbs:
    25.2
    8%
  • Protein:
    6.9
    14%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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