![Vegetarian Minestrone](https://cdn.statically.io/img/www.allrecipes.com/thmb/Le8gR0BThyQt3LCltdFWERgq0gY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Easy-Slow-Cooker-Vegetarian-Minestrone-Chef-Mo-859284414f7e4bbba311c837aba7045b.jpg)
Ingredients
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1 tablespoon olive oil
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1 medium zucchini, diced
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1 medium onion, minced
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1 large carrot, chopped
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1 stalk celery, chopped
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2 cloves garlic, minced
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salt and ground black pepper to taste
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6 cups vegetable stock
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1 (15.5 ounce) can chickpeas, rinsed and drained
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1 (14.5 ounce) can undrained diced tomatoes
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¼ pound fresh green beans, trimmed
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½ cup uncooked ditalini pasta
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¼ cup pesto
Directions
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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.
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Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
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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.
You can use any small pasta in place of ditalini. If using cooked pasta, add 1 cup when you add the pesto.
Nutrition Facts (per serving)
245 | Calories |
9g | Fat |
34g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 245 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 2g | 9% |
Cholesterol 3mg | 1% |
Sodium 698mg | 30% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 6g | 23% |
Total Sugars 4g | |
Protein 9g | 18% |
Vitamin C 20mg | 23% |
Calcium 153mg | 12% |
Iron 4mg | 21% |
Potassium 504mg | 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.