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 caloriescarbohydrate: 25.2 gcholesterol: 2.2 mgfat: 1.7 gfiber: 6.5 gprotein: 6.9 gsaturatedFat: 0.5 gservingSize: -sodium: 940.5 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Vegetarian Minestrone
Directions
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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.