• 6 c. Vegetable Broth or Stock
  • 28 oz. Crushed Tomatoes
  • 15 oz. Kidney Beans, rinsed and drained
  • 1 Large Yellow Onion, chopped
  • 2 Stalks of Celery, chopped
  • 2 Large Carrots, chopped
  • 1.5 c. Green Beans
  • 1 Small Zucchini, chopped
  • 2 tsp. Minced Garlic
  • 1 T. parsley, minced, fresh
  • 1 1/2 tsp. dried oregano
  • 1 tsp. salt
  • 3/4 tsp. Sage
  • 3/4 tsp. Thyme
  • 2 Bay Leaves
  • 1/4 tsp. Pepper
  • 1/2 c. Elbow Macaroni
  • 4 c. Fresh Spinach, coarsely chopped
  • 1/4 c. Parmesan Cheese, 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. Combine all ingredients EXCEPT pasta, spinach and cheese in a 6-Quart slow cooker .
    2. Cover and cook on LOW for 6 hours.
    3. Stir in macaroni and spinach.
    4. Cover and cook on HIGH for 30 minutes.
    5. Remove bay leaves and top with a sprinkle of parmesan cheese when serving.

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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