Italian Vegetarian Pasta Recipes

Slow Cooker Vegetarian Minestrone

Recipe Summary Slow Cooker Vegetarian Minestrone

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 | Italian Vegetarian Pasta Recipes

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 ½ teaspoons dried oregano

1 teaspoon salt

¾ teaspoon dried thyme

¼ teaspoon freshly ground black pepper

½ cup elbow macaroni

4 cups chopped fresh spinach

¼ cup finely grated Parmesan cheese, or more to taste

Directions

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.

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.

Info | Italian Vegetarian Pasta Recipes

prep: 20 mins cook: 6 hrs 15 mins total: 6 hrs 35 mins Servings: 8 Yield: 8 servings

TAG : Slow Cooker Vegetarian Minestrone

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Minestrone,