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Slow Cooker Vegetarian Minestrone

Ingredients

6 cups

vegetable broth

1 can (28 ounces)

crushed tomatoes

1 can (15 ounces)

kidney beans

1 large

onion, chopped

2 large

carrots, diced

2 ribs

celery, diced

1 cup

green beans

1 small

zucchini, chopped

3 cloves

garlic, minced

1 tablespoon

fresh parsley

1.5 teaspoons

dried oregano

1 teaspoon

salt

0.75 teaspoon

dried thyme

0.25 teaspoon

black pepper

0.5 cup

elbow macaroni

4 cups

fresh spinach, chopped

0.25 cup

grated Parmesan cheese

Instructions

STEP 1

Gather all ingredients.

STEP 2

Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.

STEP 3

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni until cooked through but firm to the bite, about 8 minutes; drain.

STEP 4

Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.

STEP 5

Ladle into bowls and sprinkle with Parmesan cheese.

Nutrition Facts

(per serving)

Calories:

138 calories

Servings:

8 servings

Carbohydrates:

25 g

Fat:

2 g

Fiber:

7 g

Protein:

7 g

Sugar:

8 g

Meal Effort

Preparation:

20 minutes

Cook:

6 hrs 30 mins

Total:

6 hrs 50 mins

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