“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.” - by laura
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- Cook on Low for 6 to 8 hours.
- 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.
- Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
Nutrition
Amount Per Serving (8 total)
- Calories
- 138 cal
- 7%
- Fat
- 1.7 g
- 3%
- Carbs
- 25.2 g
- 8%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"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 broth espe..." See morecially if you have any leftovers. I would add the pasta to each bowl as served."
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