Slow Cooker Minestrone with Pasta and Greens

Name: Slow Cooker Minestrone with Pasta and Greens
Total time: 410 min
Yield: 2
Ingredients: 6 cups vegetable broth; 1 (28 oz) can crushed tomatoes; 1 (15 oz) can kidney beans, drained; 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 tbsp minced fresh parsley; 1.5 tsp dried oregano; 1 tsp salt; 0.75 tsp dried thyme; 0.25 tsp freshly ground black pepper; 0.5 cup elbow macaroni; 4 cups chopped fresh spinach; 0.25 cup finely grated Parmesan cheese

Cook up a comforting, vegetarian minestrone soup packed with beans, veggies, pasta, and herbs in your slow cooker. Perfect for a cozy dinner!

Recipe Info

Prep Time

410 min

Difficulty

Easy

Servings

Nutrition

calories138kcal

carbohydrates25g

fat2g

protein7g

Dinner Italian Inspired Italian

Ingredients

6 cups vegetable broth

1 (28 oz) can crushed tomatoes

1 (15 oz) can kidney beans, drained

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 tbsp minced fresh parsley

1.5 tsp dried oregano

1 tsp salt

0.75 tsp dried thyme

0.25 tsp freshly ground black pepper

0.5 cup elbow macaroni

4 cups chopped fresh spinach

0.25 cup finely grated Parmesan cheese

Directions

Gather all ingredients.

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.

In a large pot, bring lightly salted water to a boil. Add elbow macaroni and cook until firm to the bite, about 8 minutes; drain.

Stir in the cooked macaroni and spinach to the slow cooker. Cover and cook for an additional 15 minutes.

Ladle the minestrone into bowls and sprinkle with Parmesan cheese.