Name: Slow-Cooker Green Minestrone with Fennel & Parmesan
Total time: 255 min
Ingredients: 8 cups unsalted vegetable broth; 1.5 teaspoons salt; 1 (2 inch) piece Parmesan rind, plus shaved Parmesan for serving; 1 small bulb fennel; 0.5 medium head Savoy or napa cabbage (about 1 pound), cored and thinly sliced; 2 medium zucchini, halved and cut into 1-inch pieces; 1 cup frozen shelled edamame; 1 (15 ounce) can white beans, rinsed; 3 tablespoons pesto; Ground black pepper to taste; 6 teaspoons extra-virgin olive oil

Slow-Cooker Green Minestrone with Fennel & Parmesan

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A strip of Parmesan rind in the broth gives this minestrone soup a deep, layered flavor, and fresh fennel adds a bright anise note. You don't need much pesto here—swirl in just enough to tint the broth and release its fresh-basil scent. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.

Liana Krissoff

Published on January 3, 2023

Reviewed by Dietitian

Nadine Bradley, RD, CNSC

a recipe photo of the Slow-Cooker Green Minestrone with Fennel & Parmesan — Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely

Active Time:

15 mins

Total Time:

4 hrs 15 mins

Servings:

Nutrition Profile:

Diabetes Appropriate Egg Free Gluten-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

8 cups unsalted vegetable broth
1 ½ teaspoons salt
1 (2 inch) piece Parmesan rind, plus shaved Parmesan for serving
1 small bulb fennel
½ medium head Savoy or napa cabbage (about 1 pound), cored and thinly sliced
2 medium zucchini, halved and cut into 1-inch pieces
1 cup frozen shelled edamame
1 (15 ounce) can white beans, rinsed
3 tablespoons pesto
Ground black pepper to taste
6 teaspoons extra-virgin olive oil

Directions

Combine broth, salt and Parmesan rind in a 6-quart slow cooker.
Cut stalks and fronds off fennel bulb. Reserve the fronds for garnish. Reserve the stalks for another use or discard. Thinly slice the fennel bulb; add to the cooker along with cabbage, zucchini, edamame and white beans. Cover and cook on High for 4 hours.
Remove and discard the Parmesan rind. Ladle about 1/3 cup of the broth into a small cup and stir in pesto. Ladle the soup into 6 bowls. Drizzle with the thinned pesto. Grind pepper to taste over the top. Top each bowl with 1 teaspoon oil and the reserved fennel fronds. Sprinkle with shaved Parmesan, if desired.

Equipment

6-quart slow cooker

Nutrition Facts (per serving)

186	Calories
10g	Fat
18g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 2 cups
Calories 186
% Daily Value *
Total Carbohydrate 18g	7%
Dietary Fiber 6g	21%
Total Sugars 5g
Protein 8g	16%
Total Fat 10g	13%
Saturated Fat 1g	5%
Vitamin A 798IU	16%
Vitamin C 36mg	40%
Vitamin E 1mg	9%
Folate 109mcg	27%
Vitamin K 53mcg	44%
Sodium 758mg	33%
Calcium 121mg	9%
Iron 2mg	11%
Magnesium 63mg	15%
Potassium 440mg	9%
Zinc 1mg	9%

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.