• 6 c. vegetable broth
  • 28 oz. tomatoes, crushed, canned
  • 15 oz. kidney beans, drained, canned
  • 1 onion, large, chopped
  • 2 celery, ribs, diced
  • 2 carrots, large, diced
  • 1 c. green beans
  • 1 zucchini, small
  • 3 cloves garlic, minced
  • 1 T. parsley, minced, fresh
  • 1 1/2 tsp. dried oregano
  • 1 tsp. salt
  • 3/4 tsp, thyme, dried
  • 1/4 tsp. pepper, black, freshly ground
  • 1/2 c. macaroni, (your choice)
  • 4 c. spinach, fresh, chopped
  • 1/4 c. cheese, Parmesan, finely grated

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Slow Cooker Vegetarian Minestrone doesn’t mean you need to be a vegetarian to enjoy this wonderful minestrone! It’s just plain delicious and so Healthy!

  1. In a 6 quart slow cooker combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper.
  2. NOTE: Add any fresh vegetables you have on hand!

  3. Cover. Cook on Low for 6 to 8 hours.
  4. Cook elbow macaroni in lightly salted boiling water, stirring occasionally until cooked through but firm to the bite, approximately 8 minutes; drain.
  5. Stir macaroni and spinach into minestrone.
  6. Cover. Cook another 15 minutes.
  7. Top with Parmesan cheese.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Vegetarian Minestrone - Nutrition

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