Slow Cooker Minestrone Soup Recipe
Make this stupendous Minestrone Soup on a busy weeknight and enjoy the comforting and hearty flavors.
Servings: 8 people
Calories: 149kcal
Ingredients
- 6 cups vegetable broth
- 15 ounces crushed tomatoes can, low-sodium
- 15 ounces diced tomatoes can, low-sodium
- 15 ounces kidney beans can, low-sodium, drained and rinsed
- 1 yellow onion chopped small
- 1 cup celery chopped small
- 1 cup carrot chopped small
- 1 cup green beans fresh, chopped into 1/2 inch to 1 inch pieces
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 cup whole-wheat elbow macaroni pasta
- 1 zucchini small, chopped into small cubes
- 3 cups kale roughly chopped
- 1/2 cup parmesan cheese fat-free, shredded
- 2 tablespoons basil fresh, roughly chopped
Instructions
- In a slow cooker, combine all ingredients except macaroni, zucchini, kale, parmesan, and fresh basil.
- Cook on low for 6 hours or on high for 4 hours. Add the macaroni pasta, zucchini, and kale. Cook for an additional hour on high or until kale is wilted and macaroni is tender.
- Ladle into serving bowls and sprinkle with parmesan. Top with fresh basil. Serve and enjoy!
Nutrition
Serving: 2cups | Calories: 149kcal | Carbohydrates: 24g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 531mg | Fiber: 6g | Sugar: 6g |
| SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5