Vegetable Minestrone
TOTAL TIME: Prep: 15 min. Cook: 6-1/2 hours
YIELD: 8 servings (2-1/2 quarts).
My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.—Alice Peacock, Grandview, Missouri
Ingredients
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2 cans (14-1/2 ounces each) beef broth
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) great northern beans, rinsed and drained
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1 can (14-1/2 ounces) Italian-style stewed tomatoes
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1 large onion, chopped
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1 medium zucchini, thinly sliced
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1 medium carrot, shredded
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3/4 cup tomato juice
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1 teaspoon dried basil
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3/4 teaspoon dried oregano
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1/4 teaspoon garlic powder
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1 cup frozen cut green beans, thawed
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1/2 cup frozen chopped spinach, thawed
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1/2 cup small shell pasta
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1/2 cup shredded Parmesan cheese
Directions
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1.
In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender.
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2.
Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts
1-1/3 cups: 181 calories, 2g fat (1g saturated fat), 4mg cholesterol, 1027mg sodium, 30g carbohydrate (6g sugars, 8g fiber), 12g protein.
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