Healthy Slow Cooker Vegetarian Minestrone
Try this Healthy Slow Cooker Vegetarian Minestrone recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
vegan
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
slow cooker
dairy free
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 1 medium red onion finely chopped
- 1 medium carrot finely chopped
- 6 cups vegetable broth
- 1 can (15 ounces) garbanzo beans or chickpeas rinsed and drained
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes undrained
- total time: prep: 20 min. cook: 6 hours 20 minutes
- 4 stalks swiss chard (about 1/2 pound) (i used rainbow char
- 1 can (15 ounces) kidney beans rinsed and drained
- 1 medium sweet red or yellow bell pepper finely chopped
- 1 medium yellow summer squash or zucchini halved and cut into 1/4-inch slices
- 1-1/2 cups uncooked spiral pasta (whole wheat for simply fill
- 1/4 cup prepared pesto (omit for simply filling)
- Carbohydrate 2.00316 g
- Cholesterol 0 mg
- Fat 0.678000000289468 g
- Fiber 0.0125999994277954 g
- Protein 0.03816 g
- Saturated Fat 0.0937380000399697 g
- Serving Size 1 1 Serving (142g)
- Sodium 330.055500000006 mg
- Sugar 1.9905600005722 g
- Trans Fat 0.019185000007839 g
- Calories 14 calories
Ideal Slow Cooker Size; 6-QuartCut stems away from the chard leaves and chop stems and leaves separately. Reserve leaves for adding later.In a large skillet, heat oil over medium heat. Add the onion and chard stems. Cook, stirring often for 3-5 minutes or until tender. Transfer to a the slow cooker.Stir in the broth, tomatoes, beans, pepper, carrot and garlic.Cover and cook on low for 6-8 hours or until vegetables are tender.Stir in the pasta, zucchini and reserved chard leaves. Cook, covered, on low 20-25 minutes longer or until pasta is tender.Serve topped with pesto.
