Slow Cooker Vegetarian Minestrone

Ingredients

• Servings: 8
• 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 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup elbow macaroni
• 4 cups chopped fresh spinach
• 1/4 cup finely grated parmesan cheese, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 15 mins

Ready Time: 6 hrs 35 mins


• 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.
• 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 spinach and macaroni into minestrone; cook another 15 minutes. top with parmesan cheese.