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.

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

Ingredients

• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 large onion, chopped
• 3 cloves garlic, minced
• ¾ teaspoon dried thyme
• 1 (28 ounce) can crushed tomatoes
• 2 large carrots, diced
• 1 (15 ounce) can kidney beans, drained
• 1 ½ teaspoons dried oregano
• ½ cup elbow macaroni
• 1 tablespoon minced fresh parsley
• 1 cup green beans
• 6 cups vegetable broth
• 2 ribs celery, diced
• ¼ cup finely grated Parmesan cheese, or more to taste
• 4 cups chopped fresh spinach
• 1 small zucchini

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

Cook on Low for 6 to 8 hours.

Step 3

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.

Step 4

Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.