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

Directions

Step 1

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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Step 2

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

Serving Size: 2 cups soup and 1 1/2 tablespoons cheese

Per Serving:

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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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts