Slow Cooker Vegetarian Minestrone |
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Prep Time: 20 Minutes Cook Time: 375 Minutes |
Ready In: 395 Minutes Servings: 8 |
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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:
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 1/2 teaspoons dried oregano |
1 teaspoon salt |
3/4 teaspoon dried thyme |
1/4 teaspoon freshly ground black pepper |
1/2 cup elbow macaroni |
4 cups chopped fresh spinach |
1/4 cup finely grated parmesan cheese, or more to taste |
Directions:
1. 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.
2. Cook on Low for 6 to 8 hours.
3. 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.
4. Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
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