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Slow Cooker Vegetarian Minestrone Recipe
Prep: 20 mins Cook: 6 hrs 15 mins Total: 6 hrs 35 mins
Servings: 8 Yield: 8 servings
- 6 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 large onion, chopped
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 cup green beans
- 1 small zucchini
- 3 cloves garlic, minced
- 1 tablespoon minced fresh parsley
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt
- ¾ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ½ cup elbow macaroni
- 4 cups chopped fresh spinach
- ¼ cup finely grated Parmesan cheese, or more to taste
Step 1 Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
Step 2 Cook on Low for 6 to 8 hours.
Step 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.
Step 4 Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese
Cook’s Note: One 10-ounce package of spinach (thawed and squeezed dry) can be substituted for the fresh leaves. Substitute a can of cannellini beans (white kidney beans) if you’d like.
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