Minestrone Soup (Crockpot)

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Minestrone Soup (Crockpot) calories by ingredient


Introduction

Adapted from http://www.foodnetwork.com/recipes/robin-m
iller/minestrone-soup-with-pasta-beans
-and-vegetables-recipe/index.html Adapted from http://www.foodnetwork.com/recipes/robin-m
iller/minestrone-soup-with-pasta-beans
-and-vegetables-recipe/index.html
Number of Servings: 10

Ingredients

    3 cups reduced-sodium vegetable broth
    1 (28-ounce) can diced tomatoes
    1.5 cups white (cannellini or navy) beans
    1.5 cups kidney beans
    2 carrots, peeled and chopped
    1 celery stalk, chopped
    1 cup onion, chopped
    1 teaspoon dried thyme
    1/2 teaspoon dried sage
    2 bay leaves
    Salt and ground black pepper
    2 cups cooked ditalini pasta
    1 medium zucchini, chopped
    2 cups coarsely chopped fresh or frozen spinach, defrosted

Directions

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