Easy Slow Cooker Vegetarian Minestrone
Description
Full of chickpeas, veggies, and ditalini pasta, this slow cooker vegetarian minestrone is the perfect meal to serve on a busy weeknight.
Ingredients
•
1 tablespoon olive oil
•
1 medium zucchini, diced
•
1 medium onion, minced
•
1 large carrot, chopped
•
1 stalk celery, chopped
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2 cloves garlic, minced
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salt and ground black pepper to taste
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6 cups vegetable stock
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1 (15 1/2 ounce) can chickpeas, rinsed and drained
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1 (14 1/2 ounce) can undrained diced tomatoes
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1/4 pound fresh green beans, trimmed
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1/2 cup uncooked ditalini pasta
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1/4 cup pesto
Directions
1
Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
2
Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
3
Add ditalini and cook for 1 more hour. Stir in pesto and serve.