Slow Cooker Vegetarian Minestrone

This slow cooker minestrone soup features beans, veggies, pasta, and herbs that simmer all day in a rich, savory broth. Perfect for a cozy dinner!

• Preparation Time: 20 mins
• Cooking Time: 6 hr 30 mins
• Total Time: 6 hr 50 mins
• Calories: 138 Calories

Ingredients

• 1 teaspoon salt
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 large carrots, diced
• 1 (15 ounce) can kidney beans, drained
• 1 tablespoon minced fresh parsley
• 1 cup green beans
• 1 small zucchini, chopped
• 6 cups vegetable broth
• 2 ribs celery, diced
• 4 cups chopped fresh spinach
• 0.25 teaspoon freshly ground black pepper
• 0.75 teaspoon dried thyme
• 1.5 teaspoons dried oregano
• 0.5 cup elbow macaroni
• 0.25 cup finely grated Parmesan cheese, or more to taste

Recipe Instructions

Step 1

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.

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

Gather all ingredients.

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.