Slow Cooker Vegetarian Minestrone Soup

Ingredients List

• 6 cups vegetable broth

• 1 (28 ounce) can crushed tomatoes

• 1 (15 ounce) can kidney beans, drained

• 1 large onion, chopped

• 2 large carrots, diced

• 2 ribs celery, diced

• 1 cup green beans

• 1 small zucchini, chopped

• 3 cloves garlic, minced

• 1 tablespoon minced fresh parsley

• 1 ½ teaspoons dried oregano

• 1 teaspoon salt

• ¾ teaspoon dried thyme

• ¼ teaspoon freshly ground black pepper

• ½ cup elbow macaroni

• 4 cups chopped fresh spinach

• ¼ cup finely grated Parmesan cheese, or more to taste

Instructions

Prepare all the ingredients before you begin.

In a 6-quart slow cooker, combine the broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper. Cover and cook on Low for 6 to 8 hours.

In a large pot, bring lightly salted water to a boil. Add elbow macaroni and cook, stirring occasionally, for about 8 minutes, or until tender but still firm. Drain the macaroni.

Add the macaroni and spinach to the slow cooker, cover, and cook for an additional 15 minutes.

Spoon the soup into bowls and top with a generous sprinkle of Parmesan cheese.

Chef’s Tip

Nutrition Information (per serving)