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Easy Slow Cooker Vegetarian Minestrone

Chi phí $10, lưu $12

Nguồn: Recommended by CookPal

  • 420 Min
  • 6 Số suất
  • $10

NGUYÊN LIỆU

  • 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

BƯỚC

1

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.

2

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

3

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

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

245

Calo

  • 9g
    Protein
  • 34g
    Carbohydrate
  • 9g
    Chất béo

💡 Mẹo

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.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.