Vegetable minestrone with pasta
4
Points®
Total Time
5 hr 10 min
Prep
10 min
Cook
5 hr
Serves
6
Difficulty
Easy
This veggie minestrone is one of our favorite recipes to make in the slow cooker in anticipation of a cold winter night. Assemble it in the morning, let it cook all day, and dinner is ready to go when everyone gets home. In terms of the vegetables, this recipe features quite the variety, such as carrots, onions, celery, zucchini, summer squash, and string beans. For an even heartier soup to really warm the cockles, feel free to add 2 Yukon Gold potatoes, peeled and diced, to the soup at the same time as the other vegetables. Chickpeas and whole wheat pasta also combine to make this soup ultra-satisfying and filling.
Ingredients
Canned chickpeas
1 can(s), (15.5 oz), rinsed and drained
Canned diced tomatoes
14½ oz
Carrots
2 medium, sliced
Onion
2 medium, diced
Celery
2 rib(s), medium, with leaves, sliced
Uncooked zucchini
1 small, halved lenghtwise and sliced
Uncooked yellow summer squash
1 small, halved lengthwise and sliced
Uncooked string beans
½ pound(s), trimmed and cut into 1-inch pieces
Garlic
2 clove(s), chopped
Table salt
½ tsp
Black pepper
¼ tsp
Water
7 cup(s)
Uncooked whole wheat pasta
12 oz, spirals or other tube pasta (1 1/2 cups)
Fresh basil
¼ cup(s), fresh, chopped or flat-leaf parsley
