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Slow Cooker Vegetarian Minestrone Recipe
Prep: 20 mins
Cook: 6 hrs 15 mins
Total: 6 hrs 35 mins
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.
Bon Appetit with kitchen background!