Slow-Cooker Vegetarian Minestrone
By ryanmmurano
With a few simple steps and time in the slow cooker, you'll have this delicious and nutritious minestrone soup ready to serve.

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6 cups vegetable broth
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1 28-ounce can crushed tomatoes
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1 15-ounce can kidney beans, drained
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1 large onion, chopped
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2 ribs celery, diced
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2 large carrots, diced
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1 cup green beans
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1 small zucchini
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3 cloves garlic, minced
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1 tablespoon minced fresh parsley
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1 1/2 teaspoons dried oregano
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1 teaspoon salt
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3/4 teaspoon dried thyme
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1/4 teaspoon freshly ground black pepper
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1/2 cup elbow macaroni
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4 cups chopped fresh spinach
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1/4 cup finely grated Parmesan cheese, or more to taste
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.
Nutritional Facts
- Servings
- 8
- Calories - 138
- Carbohydrates - 25.2 g
- Saturated Fat - 0.5 g
- Protein - 6.9 g
- Sodium - 941 mg
- Dietary Fiber - 6.5 g
Add your review
4 replies
Try Dreamfield Pasta you whiners!
Tasty with or without the macaroni. 4 stars.
Question can u leave the spinach out for this recipe
Maybe 1 star with macaroni and 4 stars without it. Would be much better to leave out the uncooked macaroni and lower the carbs significantly. While that may not be the way Italians who walk everywhere eat it, it would work much better for the American diabetics who drive everywhere and don't need the extra 15 carbs of the cooked macaroni per serving alone in this recipe. Plus there's less than .5 grams fiber in the cooked macaroni as well even if whole wheat. The best nutrition is in the veggies — they have far more fiber — and not the macaroni.