Slow Cooker Vegetarian Minestrone Soup

Name: Slow Cooker Vegetarian Minestrone Soup
Prep time: 25 min
Cook time: 300 min
Total time: 325 min
Yield: 8 servings
Ingredients: 2 tbsp Olive Oil; 1 medium Onion; 2 medium Carrots; 2 stalks Celery; 3 cloves Garlic; 28 oz Diced Tomatoes; 6 cups Vegetable Broth; 15 oz Kidney Beans; 15 oz Cannellini Beans; 0.5 cup Small Pasta (Ditalini); 1 medium Zucchini; 5 oz Spinach; 1 tbsp Italian Seasoning; 1 tsp Salt; 0.5 tsp Black Pepper; 2 tbsp Fresh Parsley

A hearty and flavorful Italian vegetable soup made easy in the slow cooker. Packed with beans, pasta, and fresh vegetables in a rich tomato broth.

325m8 servings

Contains wheatDAIRY-free

350 cal|15g protein|55g carbs|8g fat|12g fiber

Ingredients

2 tbsp Olive Oil
1 medium Onion
2 medium Carrots
2 stalks Celery
3 cloves Garlic
about 790 g Diced Tomatoes
6 cups Vegetable Broth
about 425 g Kidney Beans
about 425 g Cannellini Beans
0.5 cup Small Pasta (Ditalini)
1 medium Zucchini
about 142 g Spinach
1 tbsp Italian Seasoning
1 tsp Salt
0.5 tsp Black Pepper
2 tbsp Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery and cook until softened.
2Add garlic and cook for 1 minute.
3Transfer the vegetables to a slow cooker, along with diced tomatoes, vegetable broth, kidney beans, cannellini beans, Italian seasoning, salt, and pepper.
4Cover and cook on low for 6 hours or on high for 3 hours.
5Add pasta, zucchini, and spinach to the slow cooker during the last 30 minutes of cooking time.
6Stir in fresh parsley before serving.

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