How To Make Slow Cooker Vegetarian Minestrone
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Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (14 oz) kidney beans, rinsed and drained
- 1 can (14 oz) cannellini beans, rinsed and drained
- 1/2 cup small pasta (such as ditalini or macaroni)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
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Transfer the onion and garlic mixture to the slow cooker, along with the carrots, celery, zucchini, diced tomatoes, vegetable broth, kidney beans, cannellini beans, pasta, basil, oregano, thyme, salt, and pepper. Stir well to combine.
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Cover the slow cooker and cook on low for 4 hours, or until the vegetables are tender and the flavors have melded together.
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Serve the minestrone hot, sprinkled with grated Parmesan cheese and garnished with fresh basil leaves.
Nutrition
- Calories : 325kcal
- Total Fat : 4g
- Sodium : 1012mg
- Total Carbohydrates : 58g
- Dietary Fiber : 12g
- Sugar : 8g
- Protein : 16g
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