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16. Slow Cooker Minestrone

This Italian classic is a great way to clean out the vegetable crisper. It is light on the stomach but heavy enough to keep everyone full until morning.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 can 15 ounces kidney beans, rinsed and drained
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 cup diced zucchini
  • 1 cup diced carrots
  • 1 cup fresh green beans trimmed and halved
  • 6 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 cup small pasta like ditalini or small shells

Method
 

  1. Place the kidney beans, diced tomatoes, zucchini, carrots, green beans, vegetable broth, and dried basil into the slow cooker.
  2. Cover and cook on low for 6 to 7 hours until the vegetables are tender.
  3. Stir in the uncooked pasta during the last 30 minutes of cooking.
  4. Turn the slow cooker to high and cook until the pasta is al dente.