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Name: Minestrone Vegetable (Slow Cooker)
Prep time: 1 h
Cook time: 7 h
Total time: 8 h
Yield: 10
Cuisine: not set
Ingredients: 2 quarts chicken broth (low sodium); 1 cup carrots chopped; 1 cup celery chopped; 1 cup green cabbage chopped; 1/2 cup onion chopped; 1/2 cup fennel diced (reserve 1/4 c fronds); 1 zuchini cut in 1/2 inch slices; 1 yellow squash cut in 1/2 inch slices; 1 14 oz. can red kidney beans drained; 1 14 oz can crushed tomatoes; 2 teaspoon dried basil; 2 teaspoon salt; 2 teaspoons black pepper; 1 teaspoon garlic minced; 3/4 cup Elbow Macaroni Noodles; Garnish; 1/2 cup parmesan shredded; 1/4 cup fresh basil chopped

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INGREDIENTS

2 quarts chicken broth (low sodium)
1 cup carrots ; chopped
1 cup celery ; chopped
1 cup green cabbage ; chopped
1/2 cup onion ; chopped
1/2 cup fennel ; diced (reserve 1/4 c fronds)
1 zuchini ; cut in 1/2 inch slices
1 yellow squash ; cut in 1/2 inch slices
1 14 oz. can red kidney beans ; drained
1 14 oz can crushed tomatoes
2 teaspoon dried basil
2 teaspoon salt
2 teaspoons black pepper
1 teaspoon garlic ; minced
3/4 cup Elbow Macaroni Noodles
Garnish
1/2 cup parmesan ; shredded
1/4 cup fresh basil ; chopped

INSTRUCTIONS

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.

NOTES

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.

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Minestrone Vegetable (Slow Cooker)

2 quarts chicken broth (low sodium)
1 cup carrots chopped
1 cup celery chopped
1 cup green cabbage chopped
1/2 cup onion chopped
1/2 cup fennel diced (reserve 1/4 c fronds)
1 zuchini cut in 1/2 inch slices
1 yellow squash cut in 1/2 inch slices
1 14 oz. can red kidney beans drained
1 14 oz can crushed tomatoes
2 teaspoon dried basil
2 teaspoon salt
2 teaspoons black pepper
1 teaspoon garlic minced
3/4 cup Elbow Macaroni Noodles
 Garnish
1/2 cup parmesan shredded
1/4 cup fresh basil chopped

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.

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Nutrition

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Serving Size: 1 Serving (691g)
Recipe Makes: 10 Servings

Calories: 273
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.

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Calories per serving: 273

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