Slow Cooker Vegetable Minestrone

Slow Cooker Vegetable Minestrone

Bob and I are trying to work off some of our extra holiday weight so I’m on the hunt for recipes that are tasty and filling but also low calorie and this one certainly fits that bill.  It is from Betty Crocker and at just over 100 calories a cup, it makes a hearty and filling and, most importantly, tasty meal.  Can’t wait to have a bowl of the leftovers for lunch today!

4 cups vegetable broth or chicken broth

4 cups tomato juice

1 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon pepper

2 medium carrots, sliced (1 cup)

2 medium celery stalks, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

1 cup sliced fresh mushrooms (3 oz)

2 garlic cloves, finely chopped

1 (28 oz) can diced tomatoes, undrained

1 (15 oz) can red kidney beans, drained and rinsed (this was not included in the original recipe but I added it in for a little protein)

1 1/2 cups uncooked rotini pasta (4 1/2 oz)

shredded Parmesan cheese, if desired

1  In 4 – 5 quart slow cooker, mix all ingredients except pasta and cheese.

2  Cover and cook on low for 7 – 8 hours.

3  Stir in pasta, increase setting to high, cover and cook 15 – 20 minutes longer or until pasta is tender.  Sprinkle each serving with cheese.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s