Minestrone Soup (Crockpot)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 cups reduced-sodium vegetable broth1 (28-ounce) can diced tomatoes1.5 cups white (cannellini or navy) beans1.5 cups kidney beans2 carrots, peeled and chopped1 celery stalk, chopped1 cup onion, chopped1 teaspoon dried thyme1/2 teaspoon dried sage2 bay leavesSalt and ground black pepper2 cups cooked ditalini pasta1 medium zucchini, chopped2 cups coarsely chopped fresh or frozen spinach, defrosted
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper.
Serving Size: Makes 10 1.5C servings
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper.
Serving Size: Makes 10 1.5C servings
Nutritional Info Amount Per Serving
- Calories: 209.0
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 748.6 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 8.9 g
- Protein: 10.1 g
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