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. Source: Diabetic Living Magazine, Winter 2019

Laura Walsh


Ingredient Checklist


Instructions Checklist
  • Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.

  • Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.


Equipment: 6- to 8-qt. slow cooker

Nutrition Facts

222 calories; total fat 2.2g 3% DV; saturated fat 0.9g; cholesterol 4mg 1% DV; sodium 525mg 21% DV; potassium 934mg 26% DV; carbohydrates 41.9g 14% DV; fiber 12.9g 51% DV; sugar 10g; protein 11.5g 23% DV; exchange other carbs 3; vitamin a iu 6724IU; vitamin c 26mg; folate 42mcg; calcium 151mg; iron 3mg; magnesium 74mg.