Slow-Cooker Veggie Lover's Minestrone

Health score
21%
Slow-Cooker Veggie Lover's Minestrone
430 min.
8
289kcal

Suggestions


Welcome to a delightful culinary experience with our Slow-Cooker Veggie Lover's Minestrone! This hearty soup is a celebration of vibrant vegetables and wholesome ingredients, perfect for anyone looking to indulge in a nutritious and satisfying meal. With a cooking time of just over seven hours, this recipe allows the flavors to meld beautifully, creating a rich and comforting dish that warms the soul.

Imagine coming home to the enticing aroma of fresh vegetables simmering in a savory broth, inviting you to gather around the table with family and friends. This minestrone is not only packed with essential nutrients but also offers a delightful medley of textures and tastes. The combination of tender lima beans, zesty tomatoes, and a variety of colorful vegetables makes each spoonful a burst of flavor.

What sets this recipe apart is the addition of basil pesto and shaved Parmesan cheese, which elevate the dish to new heights, adding a creamy richness that perfectly complements the fresh ingredients. Whether you're serving it as a starter, a light snack, or a comforting main course, this minestrone is sure to please everyone at the table.

So, grab your slow cooker and get ready to enjoy a bowl of this delicious Veggie Lover's Minestrone that not only nourishes the body but also delights the palate. It's a perfect choice for busy weeknights or cozy weekends, making it a must-try for any cooking enthusiast!

Ingredients

  • 32 oz vegetable stock (4 cups)
  • 28 oz canned tomatoes diced organic undrained canned
  • oz baby lima beans frozen thawed
  • 1.5 cups onion chopped
  • 0.8 cup carrots chopped
  • cloves garlic finely chopped
  • 0.5 teaspoon salt 
  • 0.5 teaspoon pepper freshly ground
  • 4.5 oz rotini pasta uncooked
  • medium zucchini cut in half lengthwise, then cut crosswise into 1/4-inch pieces
  • medium to 3 sized squashes yellow cut in half lengthwise, then cut crosswise into 1/4-inch pieces
  • oz basil pesto refrigerated
  • oz parmesan shaved

Equipment

  • slow cooker

Directions

  1. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix broth, tomatoes, lima beans, onions, carrots, garlic, salt and pepper.
  2. Cover; cook on Low heat setting 6 hours. Stir in pasta, zucchini and yellow squash. Cover; cook 1 hour longer or until vegetables are tender. Top individual servings with pesto and cheese.

Nutrition Facts

Calories289kcal
Protein14.73%
Fat35.9%
Carbs49.37%

Properties

Glycemic Index
41.85
Glycemic Load
8.87
Inflammation Score
-9
Nutrition Score
16.173913068745%

Flavonoids

Luteolin
0.02mg
Isorhamnetin
1.5mg
Kaempferol
0.23mg
Myricetin
0.03mg
Quercetin
6.29mg

Nutrients percent of daily need

Calories:288.9kcal
14.44%
Fat:11.86g
18.24%
Saturated Fat:2.92g
18.23%
Carbohydrates:36.69g
12.23%
Net Carbohydrates:30.57g
11.12%
Sugar:9.61g
10.67%
Cholesterol:6.8mg
2.27%
Sodium:1105.01mg
48.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.95g
21.89%
Vitamin A:3174.66IU
63.49%
Manganese:0.72mg
36.2%
Vitamin C:23.49mg
28.47%
Fiber:6.11g
24.46%
Potassium:692mg
19.77%
Calcium:192.56mg
19.26%
Vitamin B6:0.38mg
19.23%
Selenium:13.31µg
19.02%
Phosphorus:177.11mg
17.71%
Copper:0.32mg
15.87%
Magnesium:60.78mg
15.2%
Iron:2.71mg
15.03%
Vitamin B1:0.17mg
11.6%
Folate:46.2µg
11.55%
Vitamin B3:2.22mg
11.09%
Vitamin B2:0.18mg
10.74%
Vitamin E:1.42mg
9.46%
Vitamin K:9.11µg
8.67%
Zinc:1.13mg
7.52%
Vitamin B5:0.6mg
6%
Vitamin B12:0.09µg
1.42%