Cozy up with a bowl of this straightforward sluggish cooker minestrone, filled with a hearty mixture of greens, beans, and tender pasta. It’s a easy, hands-off recipe that’s good for busy days whenever you need a comforting lunch or dinner with minimal effort. Make an enormous batch forward of time and freeze leftovers for a simple meal everytime you want it.
Energetic time: quarter-hour | Complete time: 6hrs quarter-hour
Simple Gradual Cooker Minestrone
Components
- 4 cups (880g) reduced-sodium vegetable broth
- 2 (14.5-oz. / 411g) can no salt added diced tomatoes
- 2 (15-oz. / 425g) cans reduced-sodium Cannellini beans
- 2 medium (120g) carrots, peeled and chopped
- 2 medium (80g) celery stalks, chopped
- 1 small (70g) white or yellow onion, chopped
- 2 tsp Italian seasoning
- 2 bay leaves
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 cups (480g) water
- 1/2 cup (50g) raw elbow macaroni
- 1 medium (200g) zucchini, chopped
- 2 cups coarsely chopped recent spinach
- Parmesan cheese and basil, for garnish (non-compulsory)
Instructions
In a sluggish cooker, mix vegetable broth, diced tomatoes, beans, carrots, celery, onion, Italian seasoning, bay leaves, and 1/8 tsp salt and black pepper. Cowl and cook dinner on low for six–8 hours or on excessive for 3–4 hours.
Thirty minutes previous to serving add water and stir in pasta, zucchini, and spinach. Cowl and proceed cooking.
Previous to serving, take away bay leaves and season to style with salt and black pepper. Ladle soup into bowls, sprinkle with Parmesan cheese, and garnish with basil if desired.
Serves: 4 | Serving Measurement: 3 1/4 cups
Diet (per serving): Energy: 335; Complete Fats: 1g; Saturated Fats: 0g; Monounsaturated Fats: 0g; Polyunsaturated Fats: 0g; Ldl cholesterol: 0mg; Sodium: 870mg; Carbohydrate: 66g; Dietary Fiber: 21g; Sugar: 10g; Protein: 20g
Diet Bonus: Potassium: 1463mg; Iron: 38%; Vitamin A: 50%; Vitamin C: 37%; Calcium: 20%
Initially revealed: December 13, 2019; Up to date: March 2026
