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Slow-Cooker Veggie Lover’s Minestrone

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  • Prep Time 10 min
  • Total Time 7 hr 10 min
  • Servings 8
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Looking for an Italian slow cooked dinner using veggies and pasta? Then try this meatless minestrone soup featuring Muir Glen® tomatoes and beans.

Ingredients

1
carton (32 oz) vegetable broth (4 cups)
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
box (9 oz) frozen baby lima beans, thawed
2
medium onions, chopped (1 1/2 cups)
2
medium carrots, chopped (3/4 cup)
2
cloves garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
1 1/2
cups uncooked rotini pasta (4 1/2 oz)
1
medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1
medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1
container (7 oz) refrigerated basil pesto
1/2
cup shaved Parmesan cheese (2 oz)

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.

Expert Tips

The basil pesto and Parmesan cheese elevate this soup to another level of flavor. Don't skip it!

Nutrition Information

No nutrition information available for this recipe.

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