Easy Slow Cooker Vegetarian Minestrone

asian european greek italian korean mediterranean middle eastern region side main savory medium fast

Prep

23 min

Cook

36 min

Total

59 min

Ingredients (13)

1 tablespoon olive oil g

1 medium zucchini, diced g

1 medium onion, minced g

1 large carrot, chopped g

1 stalk celery, chopped g

2 cloves garlic, minced g

salt and ground black pepper to taste g

6 cups vegetable stock g

1 (15.5 ounce) can chickpeas, rinsed and drained g

1 (14.5 ounce) can undrained diced tomatoes g

¼ pound fresh green beans, trimmed g

½ cup uncooked ditalini pasta g

¼ cup pesto g

kcal

fat

carbs

protein

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.

Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.

Add ditalini and cook for 1 more hour. Stir in pesto and serve.