| This recipe is liked by 1 person(s). |
Minestrone Soup - crock pot
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Description 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
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.
Servings Per Recipe: 8
Amount Per Serving
Calories: 138, Cholesterol: 2.2mg, Sodium: 940.5mg, Fat: 1.7g
Protein: 6.9g, Carbohydrates: 25.2g, Dietary Fiber: 6.5g
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe