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; 2.2 g total fat; 0.9 g saturated fat; 4 mg cholesterol; 525 mg sodium. 934 mg potassium; 41.9 g carbohydrates; 12.9 g fiber; 10 g sugar; 11.5 g protein; 6724 IU vitamin a iu; 26 mg vitamin c; 42 mcg folate; 151 mg calcium; 3 mg iron; 74 mg magnesium;