Homemade Slow-Cooker Minestrone Soup

Health Highlights

This vegetarian Minestrone Soup is packed with veggies and plant-based protein and simmered in a flavourful Italian seasoned tomato broth.

Ingredients

2 can(s) (14oz)	Diced tomatoes, low sodium, canned
2 tbsp	Tomato paste, canned
1/4 cup	Sun-dried tomato pesto, commercial
1/4 cup	Parmesan cheese, grated (for best results, use a parmesan rind)
4 cup	Vegetable stock/broth
2 cup	Water
1 cup chopped	Carrots
1 1/4 cup diced	Celery
1 ring	White onion (diced)
4 clove(s)	Garlic (minced)
1 tsp	Oregano, dried
1 sprig	Rosemary, fresh
2 leaf	Bay leaf
1 tsp	Salt (sea salt)
1 tsp	Black pepper
1 can(s) (15 oz)	Red kidney beans, canned, drained
1 can (15oz)	Great northern beans, canned
1 1/2 cup chopped	Zucchini (diced)
1 1/2 cup	Ziti pasta
1 cup	Green/yellow string beans, frozen
2 1/2 cup	Baby spinach

Add the diced tomatoes, tomato paste, tomato pesto, parmesan cheese, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
Season with salt and pepper to taste and cook on LOW heat 6-8 hours or HIGH 3-4 hours.
Add in red kidney beans, great northern beans, zucchini, and pasta, and cook on high heat for an additional 20-25 minutes until pasta is tender.
Stir in the spinach and green beans and cook for an additional 5 minutes until heated through.
Serve warm topped with parmesan cheese and garlic toasts (optional).

Quick Tip:

To make vegan, use dairy-free parmesan cheese, or omit all together.

Calories 368

Calories from fat 35

Calories from saturated fat 12.8

Total Fat 3.9 g

Saturated Fat 1.4 g

Trans Fat 0.0 g

Polyunsaturated Fat 4.1 g

Monounsaturated Fat 7.6 g

Cholesterol 4.1 mg

Sodium 1383 mg

Potassium 1373 mg

Total Carbohydrate 71 g

Dietary Fiber 15.2 g

Sugars 7.4 g

Protein 19.5 g