Slow Cooker Minestrone Soup (Gluten-Free) (Edit recipe)

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Minestrone soup is simple yet healthy and hearty. Grab your favorite vegetables, beans, gluten-free quinoa pasta, and let your slow cooker do the work. What I love about minestrone soup is that you really can’t screw it up. You’re encouraged to use whatever vegetables are in season.

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PREP TIME

15 minutes

COOK TIME

5 hours

INGREDIENTS

Serves: 12

Ingredients

8 oz Super Grains Elbow Pasta
28 oz Diced Tomatoes
15 oz Crushed Tomatoes
6 cups Vegetable Broth, low-sodium
15 oz Kidney Beans, drained & rinsed
15 oz Canned Great Northern Beans, drained & rinsed
3 pieces Celery, 3 stalks, sliced
3 Carrots, sliced
1 Onion, medium, diced
4 cloves Garlic, minced
.5 lb Green Beans, cut into 1-inch pieces
2 Zucchini, sliced
1 Tbsp Italian Seasoning
2 tsp Salt
.5 tsp Black Pepper
.25 tsp Ground Cumin, ground
2 Bay Leaf
Parsley, Fresh, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients EXCEPT the pasta to the slow cooker.
Cook HIGH 2-3 hours or LOW 4-6.
Add pasta and cook an additional 15-30 min or until pasta is tender.
Remove bay leaves prior to serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	210
Fat:	1 g
Carbohydrates:	39 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	885 mg
Fiber:	14 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.