Combine broth, carrots, celery, cabbage, onion, diced fennel, zucchini, summer squash, kidney beans, tomatoes, basil, salt, pepper and garlic in a 6 qt slow cooker. Cover slow cooker. Cook minestrone on low-heat setting until vegetables are tender, about 6 hours.
Turn slow cooker to high-heat setting. Add macaroni, cover slow cooker, and cook until macaroni is tender, 15-20 minutes. To serve, stir parsley and fennel fronds into soup; garnish each serving with parmesan and basil.
To ease preparation, cut and pre-measure all the ingredients except the basil the night before.
The macaroni is added after the vegetables are thoroughly cooked; this avoids overcooking the pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (691g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 18 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 3.5mg||1 %|
|Sodium 547.3mg||19 %|
|Potassium 1019.5mg||27 %|
|Total Carbohydrate 55.1g||16 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 46.3g|
|Protein 11.8g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 273
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