Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0

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

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Recipe Summary test

active:
30 mins
total:
6 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

222 calories; protein 11.5g; carbohydrates 41.9g; dietary fiber 12.9g; sugars 9.9g; fat 2.2g; saturated fat 0.9g; cholesterol 4.3mg; vitamin a iu 6724.2IU; vitamin c 26.3mg; folate 42.2mcg; calcium 150.9mg; iron 2.6mg; magnesium 73.6mg; potassium 933.5mg; sodium 525.1mg.
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