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Slow-Cooker Veggie Lover’s Minestrone

Betty Crocker Kitchens
Updated Sep 16, 2016
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Looking for an Italian slow cooked dinner using veggies and pasta? Then try this meatless minestrone soup featuring Muir Glen® tomatoes and beans.

Slow-Cooker Veggie Lover’s Minestrone

  • Prep Time 10 min
  • Total 7 hr 10 min
  • Servings 8
  • Ingredients 13
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Ingredients

  • 1 carton (32 oz) vegetable broth (4 cups)
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 box (9 oz) frozen baby lima beans, thawed
  • 2 medium onions, chopped (1 1/2 cups)
  • 2 medium carrots, chopped (3/4 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups uncooked rotini pasta (4 1/2 oz)
  • 1 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
  • 1 medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
  • 1 container (7 oz) refrigerated basil pesto
  • 1/2 cup shaved Parmesan cheese (2 oz)

Instructions

  • Step 
    1
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix broth, tomatoes, lima beans, onions, carrots, garlic, salt and pepper.
  • Step 
    2
    Cover; cook on Low heat setting 6 hours. Stir in pasta, zucchini and yellow squash. Cover; cook 1 hour longer or until vegetables are tender. Top individual servings with pesto and cheese.

Nutrition

310 Calories
15g Total Fat
14g Protein
32g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Total Fat
15g
0%
Saturated Fat
4 1/2g
0%
Sodium
1240mg
0%
Total Carbohydrate
32g
0%
Dietary Fiber
5g
0%
Protein
14g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 Vegetable; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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