Slow-Cooker Vegetable Minestrone Soup
Prep Time
Cook Time
Number of Servings
What you'll need:
- 4 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 small red onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh green beans, trimmed and cut into 2-inch pieces
- 2 (15 ounce) cans red kidney beans
- 2 (15 ounce) cans diced tomatoes or substitute with 4 cups fresh diced tomatoes
- 6 cups no-sodium-added vegetable broth
- 2 Tbsp. Italian seasoning
- 1 tsp. crushed red pepper
- 1 large zucchini, chopped
- 4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
- ½ cup freshly grated Parmesan cheese
What to do:
- Combine carrots, celery, onions, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, and crushed red pepper in a 6 to 8 quart slow cooker on Low for 6 to 8 hours.
- Stir in zucchini and pasta. Cover and cook on low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 ½ Tbsp. of Parmesan.
