BEST EVER SLOW COOKER MINESTRONE SOUP

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

Rebecca 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… General Recipes BEST EVER SLOW COOKER MINESTRONE SOUP European Print This

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)

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