Slow Cooker Vegetarian Minestrone

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 6 hours 50 minutes

Ingrédients

6 cups vegetable broth

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can kidney beans, drained

1 large onion, chopped

2 large carrots, diced

2 ribs celery, diced

1 cup green beans

1 small zucchini, chopped

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

Instructions

Gather all ingredients.

Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.

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.

Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.

Ladle into bowls and sprinkle with Parmesan cheese.

Nutrition

• Calories: 138 kcal
• Lipides Totaux: 2 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 0 g
• Cholestérol: 2 mg
• Sodium: 941 mg
• Glucides Totaux: 25 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 8 g
• Protéines: 7 g