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| Slow Cooker Vegetarian Minestrone |
"Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping."
Ingredients :
- 6 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 large onion, chopped
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 cup green beans
- 1 small zucchini
- 3 cloves garlic, minced
- 1 tablespoon minced fresh parsley
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 3/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup elbow macaroni
- 4 cups chopped fresh spinach
- 1/4 cup finely grated Parmesan cheese, or more to taste
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 6H35M |
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- Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
- Cook on Low for 6 to 8 hours.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
- Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
Notes :
- One 10-ounce package of spinach (thawed and squeezed dry) can be substituted for the fresh leaves. Substitute a can of cannellini beans (white kidney beans) if you'd like.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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