This minestrone is yummy, full of good-for-you veggies, and made in the slow cooker. What could be better?
Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini , diced
- 1 medium onion , minced
- 1 large carrot , chopped
- 1 stalk celery , chopped
- 2 cloves garlic , minced
- salt and ground black pepper to taste
- 6 cups vegetable stock
- 1 can chickpeas , 15.5 ounce
- 1 can undrained diced tomatoes , 14.5 ounce
- 0.25 pounds fresh green beans , trimmed
- 0.5 cups uncooked ditalini pasta
- 0.25 cups pesto
Instructions
-
1
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.
-
2
Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
-
3
Add ditalini and cook for 1 more hour. Stir in pesto and serve.
Nutrition Facts
Per serving
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