Slow Cooker Vegetarian Minestrone
Description
This slow cooker minestrone soup features beans, veggies, pasta, and herbs that simmer all day in a rich, savory broth. Perfect for a cozy dinner!
Ingredients
•
6 cups vegetable broth
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1 (28 ounce) can crushed tomatoes
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1 (15 ounce) can kidney beans, drained
•
1 large onion, chopped
•
2 large carrots, diced
•
2 ribs celery, diced
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1 cup green beans
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1 small zucchini, chopped
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3 cloves garlic, minced
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1 tablespoon minced fresh parsley
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1 1/2 teaspoons dried oregano
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1 teaspoon salt
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3/4 teaspoon dried thyme
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1/4 teaspoon freshly ground black pepper
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1/2 cup elbow macaroni
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4 cups chopped fresh spinach
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1/4 cup finely grated Parmesan cheese, or more to taste
Directions
1
Gather all ingredients.
2
Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.
3
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
4
Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.
5
Ladle into bowls and sprinkle with Parmesan cheese.