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VEGETABLE MINESTRONE SOUP RECIPE
Wendy Zitzman
Prep Time
Prep Time
15
minutes
mins
Cook Time
Cook Time
6
hours
hrs
Total Time
Total Time
6
hours
hrs
15
minutes
mins
Servings
Servings
6
servings
Calories
Calories
239
Ingredients
▢
4
cups
fat free vegetable broth
▢
1 23
oz
can crushed tomatoes
▢
3
medium carrots
-
(chopped)
▢
3
small zucchini
-
(diced)
▢
1
medium yellow bell pepper
-
(diced)
▢
8
green onions
-
(diced)
▢
4
cloves
garlic
-
(finely chopped)
▢
2
cups
shredded cabbage
▢
2
teaspoons
dried marjoram
▢
1
teaspoon
salt
▢
¼
teaspoon
pepper
▢
1
cup
cooked white rice
▢
½
cup
Cannellini beans
-
(drained and rinsed)
▢
¼
cup
fresh basil
-
(finely chopped)
Instructions
Mix all ingredients except rice and basil in a 3 1/2 to 6-quart slow cooker.
Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender.
Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
Notes
Entire recipe makes 6 servings
Serving size is 1 cup
Nutrition
Nutrition Facts
VEGETABLE MINESTRONE SOUP RECIPE
Amount per Serving
Calories
239
% Daily Value*
Fat
0.7
g
1
%
Saturated Fat
0.1
g
1
%
Cholesterol
0
mg
0
%
Sodium
863
mg
38
%
Potassium
497
mg
14
%
Carbohydrates
50.1
g
17
%
Fiber
8
g
33
%
Sugar
11.6
g
13
%
Protein
8.4
g
17
%
Calcium
100
mg
10
%
Iron
4.3
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.