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.

Laura Walsh
Source: Diabetic Living Magazine, Winter 2019


Recipe Summary

30 mins
6 hrs 30 mins


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; protein 11.5g 23% DV; carbohydrates 41.9g 14% DV; dietary fiber 12.9g 51% DV; sugars 9.9g; fat 2.2g 3% DV; saturated fat 0.9g 5% DV; cholesterol 4.3mg 1% DV; vitamin a iu 6724.2IU 135% DV; vitamin c 26.3mg 44% DV; folate 42.2mcg 11% DV; calcium 150.9mg 15% DV; iron 2.6mg 15% DV; magnesium 73.6mg 26% DV; potassium 933.5mg 26% DV; sodium 525.1mg 21% DV.