- 6 c. vegetable broth
- 28 oz. tomatoes, crushed, canned
- 15 oz. kidney beans, drained, canned
- 1 onion, large, chopped
- 2 celery, ribs, diced
- 2 carrots, large, diced
- 1 c. green beans
- 1 zucchini, small
- 3 cloves garlic, minced
- 1 T. parsley, minced, fresh
- 1 1/2 tsp. dried oregano
- 1 tsp. salt
- 3/4 tsp, thyme, dried
- 1/4 tsp. pepper, black, freshly ground
- 1/2 c. macaroni, elbow
- 4 c. spinach, fresh, chopped
- 1/4 c. cheese, Parmesan, finely grated
Crock Pot Vegetarian Minestrone doesn’t mean you need to be a vegetarian to enjoy this wonderful minestrone! It’s just plain delicious and so Healthy!
1. In a 6 quart crock pot combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper.
NOTE: Add any fresh vegetables you have on hand!
2. Cover. Cook on Low for 6 to 8 hours.
3 Cook elbow macaroni in lightly salted boiling water, stirring occasionally until cooked through but firm to the bite, approximately 8 minutes; drain.
4. Stir macaroni and spinach into minestrone.
5. Cover. Cook another 15 minutes.
6. Top with Parmesan cheese.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
