It’s a comforting fan favorite, but minestrone stew can sometimes taste like a bowl of mushy vegetables and pasta. Not the case with our Slow Cooker Root Vegetable Minestrone Stew! We’ve added classic fall root vegetables to the recipe, so you can use this soup to celebrate the season. The chunky, flavorful vegetables will fill you up with energizing nutrients. Since it’s a SkinnyMs. recipe, this is a dish you can indulge in guilt-free.
You can also just toss almost all the ingredients into your slow cooker in the morning and let it do all the work. By adding in the pasta much later on you can avoid the soggy, tasteless macaroni in your scrumptious stew.
Yields: 6 servings | Serving Size: 1 1/2 cup | Calories: 268 | Total Fat: 1g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 711mg | Carbohydrates: 56g | Fiber: 10g | Sugar: 10g | Protein: 10g | SmartPoints: 8
- 2 cans (14.5 ounce) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 2 cups water
- 1 cup carrots, diced
- 1 cup parsnips, diced
- 1 1/4 cup celery, diced
- 1 1/2 cup white onion, diced
- 1 cup red potatoes, cubed
- 1 1/2 cup sweet potatoes, cubed
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 can (15 ounce) red kidney beans, drained and rinsed
- 1 1/2 cups whole wheat macaroni pasta
- 1 cup baby spinach
- Add all ingredients to the slow cooker except the beans, pasta and spinach. Cook on low for 6 to 8 hours, or high for 3 to 4 hours.
- Mix in the beans and pasta and cook on high for an additional 30 minutes. Turn off slow cooker and add spinach. Cover and cook for five more minutes or until spinach is wilted.
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How did this recipe turn out for you? What did you like? Let us know in the comments section below!