Slow Cooker Veggie Lover’s Minestrone

Looking for an Italian slow cooked dinner using veggies and pasta? Then try this meatless minestrone soup featuring Muir Glen® tomatoes and Green Giant® beans.

Prep Time

Minutes

Total Time

7:10

Hrs:Mins

Makes

servings

carton (32 oz) vegetable broth (4 cups)

can (28 oz) Muir Glen® organic diced tomatoes, undrained

box (9 oz) Green Giant® Simply Steam® frozen baby lima beans, thawed

medium onions, chopped (1 1/2 cups)

medium carrots, chopped (3/4 cup)

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)

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

1/2

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.

Makes 8 servings (1 1/3 cups)

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Flavor Tip

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

Nutrition Information:

1 Serving (1 Serving)

Calories 310

Total Fat 15g

(Saturated Fat 4 1/2g,),

Sodium 1240mg;
Total Carbohydrate 32g

(Dietary Fiber 5g,

Protein 14g;

Percent Daily Value*:

Exchanges:

1 Starch;
3 Vegetable;
2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Veggie Lover’s Minestrone

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens