Name: Slow-Cooker Vegetable Minestrone Soup
Prep time: 30 min
Total time: 390 min
Ingredients: 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; 0.75 teaspoon salt, divided; 0.5 teaspoon ground pepper; 1 large zucchini, chopped; 4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup); 0.5 cup freshly grated Parmesan cheese

Slow-Cooker Vegetable Minestrone Soup

5.0

(5)

5 Reviews

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.

By Laura Walsh

Updated on March 9, 2020

Prep Time:

30 mins

Additional Time:

6 hrs

Total Time:

6 hrs 30 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Diabetes Appropriate Healthy Aging Healthy Immunity High Fiber Low Fat Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

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

Directions

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.

Tips

Equipment: 6- to 8-qt. slow cooker

Nutrition Facts (per serving)

222	Calories
2g	Fat
42g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 2 cups soup and 1 1/2 tablespoons cheese
Calories 222
% Daily Value *
Total Carbohydrate 42g	15%
Dietary Fiber 13g	46%
Total Sugars 10g
Protein 12g	23%
Total Fat 2g	3%
Saturated Fat 1g	5%
Cholesterol 4mg	1%
Vitamin A 6724IU	134%
Vitamin C 26mg	29%
Folate 42mcg	11%
Sodium 525mg	23%
Calcium 151mg	12%
Iron 3mg	14%
Magnesium 74mg	18%
Potassium 934mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.