Soups

Slow Cooker Vegetarian Minestrone Recipe

"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

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  • US
  • Metric
  • 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
  • Directions

  • Prep
  • Cook
  • Ready In
    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.
    • Partner Tip
    • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

    Nutrition Facts

    Per Serving: 138 calories;1.7 g fat;25.2 g carbohydrates;6.9 g protein;2 mg cholesterol;941 mg sodium.Full nutrition
    Source: Read Full Article