Description
Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.
Ingredients
- 6 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 large onion, chopped
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 cup green beans
- 1 small zucchini
- 3 cloves garlic, minced
- 1 tablespoon minced fresh parsley
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt
- ¾ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ½ cup elbow macaroni
- 4 cups chopped fresh spinach
- ¼ cup finely grated Parmesan cheese, or more to taste
Instructions
- Combine vegetable broth
- tomatoes
- kidney beans
- onion
- celery
- carrots
- green beans
- zucchini
- garlic
- parsley
- oregano
- salt
- thyme
- and black pepper in a 6-quart slow cooker.
- Cook on Low for 6 to 8 hours.
- 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.
- Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
Prep Time: 20 mins
Cook Time: 6 hrs 15 mins
Total Time: 6 hrs 35 mins
Servings: 8