Description
This Slow Cooker Vegetable Minestrone captures the spirit of traditional Italian comfort while aligning perfectly with a modern, health-conscious lifestyle. Every spoonful offers a delightful contrast of textures, from the creamy consistency of white beans to the slight bite of whole-grain pasta. This dish provides a deeply satisfying experience without the heavy fats or artificial additives found in many canned alternatives.
Ingredients
1 Large Yellow Onio
3 Cloves Garlic
2 Carrots
2 Ribs Celery
2 Zucchini
1 cup Green Beans
1 can Cannellini Beans
1 can Kidney Beans
28 oz Diced Tomatoes
6 cups Vegetable Broth
1 cup Whole Grain Ditalini
2 cups Fresh Spinach
Dried Oregano, Basil, Thyme, Salt, Pepper
Instructions
- Wash and chop the onion, carrots, celery, zucchini, and green beans into bite-sized pieces
- Layer the chopped onion, carrots, celery, and minced garlic in the slow cooker
- Add diced zucchini, green beans, canned tomatoes, rinsed beans, and dried herbs
- Pour vegetable broth over the top until the liquid covers the vegetables
- Cook on Low for 6 to 8 hours or on High for 3 to 4 hours
- About 30 minutes before serving, stir in the whole grain pasta
- Just before serving, stir in the fresh spinach
- Season with salt and pepper, then serve
Notes
For gluten-free variation, substitute pasta with chickpea-based pasta or brown rice.
Use fresh heirloom tomatoes instead of canned during summer months for a brighter flavor.
- Prep Time: 20 mins
- Cook Time: 8 hours on low or 4 hours on high
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg