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This minestrone is yummy, full of good-for-you veggies, and made in the slow cooker. What could be better?
Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 1 medium onion, minced
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- 6 cups vegetable stock
- 1 (15.5 ounce) can chickpeas, rinsed and drained
- 1 (14.5 ounce) can undrained diced tomatoes
- ¼ pound fresh green beans, trimmed
- ½ cup uncooked ditalini pasta
- ¼ cup pesto
Directions
Step 1
Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
Step 2
Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
Step 3
Add ditalini and cook for 1 more hour. Stir in pesto and serve.
Cook’s Notes:
Yellow squash can be used in place of zucchini.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 245 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat2g | 9% |
| Cholesterol3mg | 1% |
| Sodium698mg | 30% |
| Total Carbohydrate34g | 12% |
| Dietary Fiber6g | 23% |
| Total Sugars4g | |
| Protein9g | |
| Vitamin C20mg | 102% |
| Calcium153mg | 12% |
| Iron4mg | 21% |
| Potassium504mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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