Slow-Cooked Minestrone

from Chow Bella

1 medium onion, diced

2 clove garlic, minced

1 large stalk celery, diced

1 medium carrot, sliced

1 1/2 cups fresh or frozen cut green beans

1 tsp dried oregano

1 tsp dried basil

1 14.5-oz can crushed tomatoes

4 cups low-sodium chicken broth

1 15-oz can kidney beans, drained and rinsed (or 3/4 cup dried kidney beans, prepared according to package directions)

1/2 cup whole wheat macaroni

1/3 cup shaved Parmesan

salt and pepper, to taste


1. In a crockpot/slow-cooker, combine all ingredients except macaroni and Parmesan; season with salt and pepper. Cook 4-6 hours on high or 6-8 hours on low, or until all the flavors are well-blended and the vegetables are tender.

2. Cook the macaroni in salted, boiling water according to package directions; drain.

3. Stir the cooked macaroni into the soup, then serve, topped with the Parmesan.

  • Servings per recipe: 4
  • Per serving:
  • Calories: 290
  • Fat: 3.1 g
  • Saturated fat: 1.6 g
  • Cholesterol: 0.7 mg
  • Sodium: 416 mg
  • Carbohydrates: 48.8 g
  • Fiber: 12.3 g
  • Sugar: 9.2 g
  • Protein: 18.7 g

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