Crock Pot Minestrone Soup
Delicious and oh so easy to make - Crock Pot Minestrone is the perfect way to cozy up on a cold winter night! Make this nutritious soup with your slow cooker - it's a breeze!
Servings 10 servings
Calories 298kcal
Equipment
- 3-to-4-quart slow cooker
Ingredients
- 15 ounces kidney beans drained and rinsed
- 15 ounces garbanzo beans drained and rinsed
- 14.5 ounces diced tomatoes undrained
- 14 ounces tomato sauce
- 2 & ½ cups vegetable broth
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup small macaroni uncooked
- 1 pound frozen mixed vegetables your favorite, or go for an Italian blend
- 7 ounces refrigerated basil pesto optional
Instructions
- In 3-to-4-quart slow cooker, mix all ingredients except pasta, frozen vegetables, and pesto.
- Cover, and cook on low 8 to 10 hours or high for 4 hours.
- Stir in pasta and veggies. Cover; cook on high 15 to 20 minutes or until pasta is tender and soup is hot.
- Top each serving with a spoonful of pesto.
Notes
Or use approximately 1 cup of homemade pesto. The pesto is optional, but it makes a nice presentation and makes the soup even tastier.
Nutrition
Calories: 298kcal | Carbohydrates: 43g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 404mg | Potassium: 620mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2937IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 4mg
