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Slow Cooker Veggie Minestrone

4.6
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PREP TIME
20 min
COOKING TIME
390 min
TOTAL TIME
410 min
SERVINGS
8 servings
Dinner Italian
Slow Cooker Veggie Minestrone
Ingredients
  • 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 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
Instructions
1
Collect all the necessary ingredients before proceeding.
2
Combine a mixture of broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover the container and cook on Low for an extended period of time, typically 6 to 8 hours.
3
Prepare a large pot of salted water and bring it to a rolling boil. Cook elbow macaroni in the boiling water, stirring occasionally, until it reaches the desired level of doneness but still retains a slight firmness in the center, approximately 8 minutes; drain.
4
Stir cooked macaroni and spinach into the slow cooker; cover the container again and cook for an additional 15 minutes.
5
Spoon the mixture into bowls and top with a generous amount of Parmesan cheese.