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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Slow Cooker Vegetarian Minestrone Recipe

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This recipe for Slow Cooker Vegetarian Minestrone is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups vegetable broth
1 28 ounce can crushed tomatoes
1 15 ounce can kidney beans, drained
1 large onion chopped
2 ribs celery diced
2 large carrots diced
1 cup green beans
1 small zuchinni
3 cloves garlic minced
1 tbsp minced fresh parsley
1 1/2 tsps dried oregano
1 tsp salt
3/4 tsp dried thyme
1/4 black pepper
1/2 cup elbow macaroni
4 cups fresh spinach
1/4 cup Parmesan cheese.
Directions:
Directions:
1. Combine broth, onion, tomatoes, beans, celery, green beans, zucchini, garlic parsley, oregano, salt, pepper and thyme in a 6 quart slow cooker.

2. Cook on low 6 to 8 hours

3. Bring large pot of salted water to a boil and cook elbow macaroni for 8 min.

4. Stir spinach and macaroni into soup pot. cook another 15 minutes.

5. Top with Parmesan cheese to serve.
Personal Notes:
Personal Notes:
This took longer than 6 to 8 hours in my crock pot.

 

 

 

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