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BEST EVER SLOW COOKER MINESTRONE SOUP

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BEST EVER SLOW COOKER MINESTRONE SOUP
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Prep Time: 20 mins | Cook Time: 4 hrs | Total Time: 4 hrs 30 mins | Yield: 8 Servings

This incredible soup recipe is what you just might need today! The soothing feel and taste in every bite will surely satisfy you. Give this a try now and prepare to be amazed. Have a blessed day, friends. I hope you are all well. Enjoy!

Ingredients:

1 small zucchini, chopped

1 c kidney beans (canned)

1 c white beans (canned)

2 medium carrots, chopped

1 medium onion, diced

2 stalks celery, chopped

1 c red potatoes, chopped, skins on

3/4 c green beans (cut, frozen)

3 cloves garlic, finely chopped

1/2 tsp cumin

1/2 tsp dried parsley

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried basil

salt and pepper (to taste)

1 c diced tomatoes (canned)

1 tbsp tomato paste

6-7 c vegetable stock

1 c dried pasta noodles (fusilli, macaroni, or small shells)

Parmesan cheese (for serving)

fresh parsley (for serving)

Directions:

Step 1: In a slow cooker, add the beans, zucchini, carrots, potatoes, onion, garlic, spices, green beans, sliced tomatoes, tomato paste, vegetable stock, salt, and pepper. Stir until well mixed.

Step 2: Cover the slow cooker and seal. Cook for about 5 hours on a high setting.

Step 3: Remove the cover and add the pasta. Cover and cook for another 15 minutes or until the pasta is firm to bite.

Step 4: Spoon onto serving plates and garnish with Parmesan cheese and freshly chopped parsley.

Step 5: Serve and enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 115kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 845mg | Potassium: 455mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3134IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg

BEST EVER SLOW COOKER MINESTRONE SOUP

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 small zucchini, chopped
  • 1 c kidney beans (canned)
  • 1 c white beans (canned)
  • 2 medium carrots, chopped
  • 1 medium onion, diced
  • 2 stalks celery, chopped
  • 1 c red potatoes, chopped, skins on
  • 3/4 c green beans (cut, frozen)
  • 3 cloves garlic, finely chopped
  • 1/2 tsp cumin
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • salt and pepper (to taste)
  • 1 c diced tomatoes (canned)
  • 1 tbsp tomato paste
  • 6-7 c vegetable stock
  • 1 c dried pasta noodles (fusilli, macaroni, or small shells)
  • Parmesan cheese (for serving)
  • fresh parsley (for serving)
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Instructions

Step 1: In a slow cooker, add the beans, zucchini, carrots, potatoes, onion, garlic, spices, green beans, sliced tomatoes, tomato paste, vegetable stock, salt, and pepper. Stir until well mixed.

Step 2: Cover the slow cooker and seal. Cook for about 5 hours on a high setting.

Step 3: Remove the cover and add the pasta. Cover and cook for another 15 minutes or until the pasta is firm to bite.

Step 4: Spoon onto serving plates and garnish with Parmesan cheese and freshly chopped parsley.

Step 5: Serve and enjoy!

 

Notes

Nutrition Facts: Serving: 1serving | Calories: 115kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 845mg | Potassium: 455mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3134IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg