Name: Slow-Cooker Vegetable Minestrone Soup
Total time: 6 h 30 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; 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

4 Ratings

5 star values: 4
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell Member

05/16/2022

Delicious and super easy to make. I kept it in 2 cup jars in the fridge this week for a quick lunch option. Thanks for the great recipe!

kristinakflowers

01/12/2022

I made this today and followed all the instructions (except I could not find no-salt kidney beans and added the zucchini at the beginning and added more pasta) my husband and I thought it was delicious! It was more flavorful than expected and loved the parm cheese on top after served. It made a lot for the two of us so we will be eating on this for a couple more days . Husband wants this recipe in the rotation. Thanks so much! 😊

NASCAR4433

01/01/2022

Can leftovers be frozen or would it be better to make a smaller batch and eat it all within a few days? It says "serve immediately" so just wondering if it repeats and/or freezes well. Thank you.

Cynthia

01/19/2021

I accidently used beef broth rather than vegetable broth, but it was delicious. The whole family liked it especially with the grated parmesan cheese.

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Slow-Cooker Vegetable Minestrone Soup

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