Cooking Time:
6.5 hoursServings:
8
Ingredients
6 c. Vegetable Broth or Stock28 oz. Crushed Tomatoes
15 oz. Kidney Beans, rinsed and drained
1 Large Yellow Onion, chopped
2 Stalks of Celery, chopped
2 Large Carrots, chopped
1.5 c. Green Beans
1 Small Zucchini, chopped
2 tsp. Minced Garlic
1 T. parsley, minced, fresh
1 1/2 tsp. dried oregano
1 tsp. salt
3/4 tsp. Sage
3/4 tsp. Thyme
2 Bay Leaves
1/4 tsp. Pepper
1/2 c. Elbow Macaroni
4 c. Fresh Spinach, coarsely chopped
1/4 c. Parmesan Cheese, finely grated
Slow Cooker Vegetarian Minestrone doesn’t mean you need to be a vegetarian to enjoy this wonderful minestrone! It’s just plain delicious and so Healthy!
-
- Combine all ingredients EXCEPT pasta, spinach and cheese in a 6-Quart slow cooker .
- Cover and cook on LOW for 6 hours.
- Stir in macaroni and spinach.
- Cover and cook on HIGH for 30 minutes.
- Remove bay leaves and top with a sprinkle of parmesan cheese when serving.
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
