Slow-Cooker Minestrone Soup Recipe

10
porciones

Fuente de la receta Eat Right

Assemble this hearty slow cooker soup in minutes, and enjoy a homemade meal after a long day. Bursting with vegetables, beans and whole-grain pasta, this is a MyPlate-inspired vegetarian meal the whole family will enjoy.

Ingredientes

• 6 cups vegetable broth
• 28-ounce can diced tomatoes
• 15-ounce can cannellini beans, drained and rinsed
• 15-ounce can kidney beans, drained and rinsed
• 2 cups frozen green beans
• 4 medium carrots, chopped
• 1 medium zucchini, chopped
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 2 tablespoons dried Italian seasoning
• 1 bay leaf
• 4 garlic cloves, minced
• 1 teaspoon salt
• ¾ teaspoon pepper
• 1 cup cooked (or 2 ounces of dry) whole-grain elbow pasta
• 2 cups fresh baby spinach
• Garnish: 1¼ cups freshly grated Parmesan cheese (optional)

Preparación

1. Combine ingredients, except pasta and baby spinach, in a 6- or 7-quart slow cooker. Cover and cook on low for 7 to 8 hours.
2. Increase heat to high. Stir in pasta and spinach. Cover and cook 15 minutes or until pasta is done.
3. Remove bay leaf before serving. Sprinkle each serving with 2 tablespoons grated Parmesan cheese, if desired.

Información Nutricional por porción (1 1/2 cups)

MiPlato Grupos de Alimentos