Slow Cooker Vegetarian Minestrone

Slow Cooker Vegetarian Minestrone

57
laura 2

"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."
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Ingredients

6 h 35 m servings 138 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 941 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • 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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

57
  1. 83 Ratings

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Most helpful positive review

Very good basic recipe. I have two suggestions. First I found you couldn't taste the garlic and onion. Next time I sauteed them before throwing them in. Second, the pasta soaks up all the brot...

Most helpful critical review

This is actually a little dull and I sautéed onions, etc., ahead of time to get every bit of flavor I could. Wanted to love this but didn't. That said it is satisfying enough and is providing an...

Very good basic recipe. I have two suggestions. First I found you couldn't taste the garlic and onion. Next time I sauteed them before throwing them in. Second, the pasta soaks up all the brot...

I want to make this for a Lenten soup supper this week so I decided,to try it this evening. I didn't have time for the slow cooker so I just made it in a large pot, I read the comments before ...

Used this recipes on stovetop with a very low burner. It came out very tastey.

I've made this recipe twice already and it's quickly becoming a favorite to my girls that don't eat meat. I haven't found a need to change anything as it's great just the way it is. Thanks for s...

I'm not a vegetarian, but I liked this soup. This is one slow cooker recipe that I will make again (and there aren't many). Tasty and nutritious.

Needs a little kick for my liking, however it's a great recipe. I normally don't review recipes if I make a change but the changes I made were after the soup was almost done. As another reviewer...

Frankly, I am shocked that something this easy to make can be so darn delicious. I'm so glad I made a huge batch, so I could freeze the rest and have some later. Even better the next day.

This was really good. I also cooked it in a stock pot and used mini shells instead of elbows. It was almost bland so I added smoked chipotle Tabasco and it was super yummy. I also make my veg st...

Very good and filling. We're not vegetarians so I used 4 cups of the vegetable broth and 2 cups of beef broth. I only put in 1 cup of frozen spinach and used a bag of frozen vegetables. I also u...