Slow Cooker Vegetarian Minestrone

Slow Cooker Vegetarian Minestrone

53
laura 2

"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."

Ingredients

6 h 35 m {{adjustedServings}} servings 138 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 941 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  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.

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.
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Reviews

53
  1. 79 Ratings

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Very good basic recipe. I have two suggestions. First I found you couldn't taste the garlic and onion. Next time I sauteed them before throwing them in. Second, the pasta soaks up all the brot...

I want to make this for a Lenten soup supper this week so I decided,to try it this evening. I didn't have time for the slow cooker so I just made it in a large pot, I read the comments before ...

Used this recipes on stovetop with a very low burner. It came out very tastey.