Easy Slow Cooker Vegetarian Minestrone

Name: Easy Slow Cooker Vegetarian Minestrone
Total time: 420 min
Yield: 6 Servings
Ingredients: 🥒 1 medium zucchini, diced; 🧅 1 medium onion, minced; 🥕 1 large carrot, chopped; 1 stalk celery, chopped; 🧄 2 cloves garlic, minced; ¼ pound fresh green beans, trimmed; 1 tablespoon olive oil; 🧂 Salt to taste; Ground black pepper to taste; ¼ cup pesto; 6 cups vegetable stock; 1 (15.5 ounce) can chickpeas, rinsed and drained; 🍅 1 (14.5 ounce) can undrained diced tomatoes; ½ cup uncooked ditalini pasta

Cost $10, save $12

Source: Recommended by CookPal

420 Min
6 Servings
$10

Easy Slow Cooker Vegetarian Minestrone

Cost $10, save $12

Source: Recommended by CookPal

420 Min
6 Servings
$10

INGREDIENTS

Vegetables
- 🥒 1 medium zucchini, diced
- 🧅 1 medium onion, minced
- 🥕 1 large carrot, chopped
- 1 stalk celery, chopped
- 🧄 2 cloves garlic, minced
- ¼ pound fresh green beans, trimmed
Seasoning
- 1 tablespoon olive oil
- 🧂 Salt to taste
- Ground black pepper to taste
- ¼ cup pesto
Pantry/Packaged Goods
- 6 cups vegetable stock
- 1 (15.5 ounce) can chickpeas, rinsed and drained
- 🍅 1 (14.5 ounce) can undrained diced tomatoes
- ½ cup uncooked ditalini pasta

STEPS

Heat olive oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.

Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.

Add ditalini pasta and cook for 1 more hour. Stir in pesto before serving.

NUTRIENTS

Per 1 serving

🔥

245

Calories

9
Protein
34
Carbs
9
Fats

💡 Use fresh vegetables for the best flavor and texture.To save time, chop all vegetables the night before and store them in the fridge.This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.For extra protein, add white beans or lentils in place of chickpeas.Top with grated Parmesan cheese for an extra savory kick.