Slow-Cooker Vegetable Minestrone Soup

Slow-Cooker Vegetable Minestrone Soup

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From: Diabetic Living Magazine, Winter 2019

A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 2 cups fresh green beans, trimmed and cut into 2-inch pieces
  • 2 (15 ounce) cans no-sodium-added red kidney beans, rinsed
  • 2 (15 ounce) cans no-sodium-added diced tomatoes, undrained
  • 6 cups no-sodium-added vegetable broth, such as Kitchen Basics
  • 2 tablespoons Italian seasoning
  • 1 teaspoon crushed red pepper
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper
  • 1 large zucchini, chopped
  • 4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
  • ½ cup freshly grated Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, ¼ teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
  2. Stir in zucchini, pasta, and the remaining ½ teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1½ tablespoons Parmesan.
  • Equipment: 6- to 8-qt. slow cooker

Nutrition information

  • Serving size: 2 cups soup and 1½ tablespoons cheese
  • Per serving: 222 calories; 2 g fat(1 g sat); 13 g fiber; 42 g carbohydrates; 12 g protein; 42 mcg folate; 4 mg cholesterol; 10 g sugars; 6,724 IU vitamin A; 26 mg vitamin C; 151 mg calcium; 3 mg iron; 525 mg sodium; 934 mg potassium
  • Nutrition Bonus: Vitamin A (134% daily value), Vitamin C (43% dv)
  • Carbohydrate Servings: 3

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