- Vegetarian Minestrone Soup.jpg (31.38 KiB) Viewed 679 times
Preparation Time: 20 minutes
Cooking time: 6¼ hours
Serves: 8
If served as eight portions, provides 138 cals, 2.2g fat (of which 0.5g saturates), 7.6g sugar and 0.9g salt per portion.
Ingredients
- 6 cups vegetable broth
- 800g (28oz) tinned crushed tomatoes
- 140g (15oz) tinned 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 tbsp minced fresh parsley
- 1½ tsp dried oregano
- 1 tsp salt
- ¾ tsp dried thyme
- ¼ tsp freshly ground black pepper
- ½ cup elbow macaroni
- 4 cups chopped fresh spinach
- ¼ cup finely grated Parmesan cheese, or more to taste
Method
1. 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.
2. Cook on Low for 6 to 8 hours.
3. 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.
4. Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
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