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Slow-Cooker Veggie Lover’s Minestrone
carton (32 oz) vegetable broth (4 cups)
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
box (9 oz) frozen baby lima beans, thawed
medium onions, chopped (1 1/2 cups)
medium carrots, chopped (3/4 cup)
cloves garlic, finely chopped
teaspoon freshly ground pepper
cups uncooked rotini pasta (4 1/2 oz)
medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
container (7 oz) refrigerated basil pesto
cup shaved Parmesan cheese (2 oz)
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix broth, tomatoes, lima beans, onions, carrots, garlic, salt and pepper.
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.
The basil pesto and Parmesan cheese elevate this soup to another level of flavor. Don't skip it!
No nutrition information available for this recipe.
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