Slow Cooker Chunky Minestrone
- Number of Servings: 4
Ingredients
5 cups vegetable broth2 14.5-ounce cans diced tomatoes, undrained1 15.5-ounce can cannellini beans, rinsed and drained1 10-ounce package frozen chopped spinach, thawed anddrained1 cup water1 white onion , chopped1 zucchini , quartered and sliced2 teaspoons olive oil1 teaspoon Italian seasoningcoarse salt and freshly ground pepper, to taste6 ounces rotini pasta, uncooked1/4cup shredded Parmesan cheese
1] Combine the broth, tomatoes, beans, spinach, water,
onion, zucchini, olive oil, Italian seasoning and salt and
pepper in the slow cooker.
[2] Cook on low for 5-8 hours. 30 minutes before serving,
add pasta, season with salt and pepper and cook on low for
an additional 30 minutes. Serve in individual bowls and top
with cheese.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user DIER1978.
onion, zucchini, olive oil, Italian seasoning and salt and
pepper in the slow cooker.
[2] Cook on low for 5-8 hours. 30 minutes before serving,
add pasta, season with salt and pepper and cook on low for
an additional 30 minutes. Serve in individual bowls and top
with cheese.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user DIER1978.
Nutritional Info Amount Per Serving
- Calories: 421.4
- Total Fat: 5.4 g
- Cholesterol: 2.7 mg
- Sodium: 1,708.0 mg
- Total Carbs: 75.7 g
- Dietary Fiber: 16.2 g
- Protein: 19.3 g
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