Slow Cooker Minestrone Soup
Servings: 10 (1 1/2 cups Per Serving)
|Serving Size 1 1/2 cups|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 0.5g|| |
| ||Saturated Fat 0g|| |
|Cholesterol 0mg|| |
|Sodium 860mg|| |
|Total Carbohydrate 26g|| |
| ||Dietary Fiber 7g|| |
|Protein 6g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
this hearty slow cooker soup in just minutes, and come home to a homemade meal
after a long day. Bursting with vegetables, beans and whole-grain pasta, this
is a MyPlate-inspired vegetarian meal the whole family will enjoy.
cups organic* vegetable broth
28-ounce can diced tomatoes
15-ounce can cannellini beans, drained and rinsed
15-ounce can kidney beans, drained and rinsed
2 cups frozen green beans
4 medium carrots, chopped
1 medium zucchini, chopped
1 stalk celery, chopped
1 medium onion, chopped
2 tablespoons dried Italian seasoning
1 bay leaf
4 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon pepper
1 cup cooked (or 2 ounces of dry) whole-grain elbow pasta
2 cups fresh baby spinach
Garnish: 1 1/4 cups freshly grated Parmesan cheese (optional)
ingredients, except pasta and baby spinach, in a 6- or 7-quart slow cooker.
Cover and cook on low for 7 to 8 hours.
- Increase heat to high. Stir in pasta and spinach. Cover and cook 15
minutes or until pasta is done.
bay leaf before serving. Sprinkle each serving with 2 tablespoons grated
Parmesan cheese, if desired.
vegetable broth is lower in sodium than regular canned vegetable broth.