Ingredients
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6 cups vegetable broth
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1 (28 ounce) can crushed tomatoes
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1 (15 ounce) can kidney beans, drained
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1 large onion, chopped
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2 large carrots, diced
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2 ribs celery, diced
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1 cup green beans
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1 small zucchini, chopped
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3 cloves garlic, minced
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1 tablespoon minced fresh parsley
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1 ½ teaspoons dried oregano
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1 teaspoon salt
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¾ teaspoon dried thyme
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¼ teaspoon freshly ground black pepper
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½ cup elbow macaroni
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4 cups chopped fresh spinach
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¼ cup finely grated Parmesan cheese, or more to taste
Directions
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Gather all ingredients.
![All ingredients gathered to make slow cooker vegetarian minestrone soup.]()
Dotdash Meredith Food Studios
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Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.
![All ingredients mixed together in slow cooker.]()
Dotdash Meredith Food Studios
![Ingredients cooked on low for six hours.]()
Dotdash Meredith Food Studios
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
![Elbow macaroni cooked and strained.]()
Dotdash Meredith Food Studios
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Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.
![Elbow macaroni mixed into the slow cooker.]()
Dotdash Meredith Food Studios
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Ladle into bowls and sprinkle with Parmesan cheese.
![High angle, looking at a bowl of slow cooker vegetarian minestrone soup, topped with parmesan cheese.]()
Dotdash Meredith Food Studios
Cook’s Note
One 10-ounce package of frozen spinach (thawed and squeezed dry) can be substituted for the fresh spinach.
You can use either white or red kidney beans.
Serve with a green salad and garlic bread for dipping.
Nutrition Facts (per serving)
| 138 | Calories |
| 2g | Fat |
| 25g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 138 | |
| % Daily Value * | |
| Total Fat 2g | 2% |
| Saturated Fat 1g | 3% |
| Cholesterol 2mg | 1% |
| Sodium 941mg | 41% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 7g | 23% |
| Total Sugars 8g | |
| Protein 7g | 14% |
| Vitamin C 24mg | 27% |
| Calcium 145mg | 11% |
| Iron 3mg | 18% |
| Potassium 534mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
