Loaded Veggie Minestrone Soup
Servings: 6
Calories: 423kcal
Ingredients
- 1 large onion , diced
- 1 cup chopped carrots
- 1 cup sliced celery
- 1 yellow or red bell pepper , seeded and diced
- 1 cup sliced zucchini (about 1 medium zucchini)
- 1 cup sliced yellow squash (about 1 medium squash)
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup pesto
- 4 cups gluten-free vegetable broth
- 1 cup frozen peas
- 1 handful baby spinach
Instructions
- Use a 6-quart slow cooker. Put the vegetables into the bottom of the slow cooker and add the tomatoes and beans. Pour in the pesto and broth.
- Cover, and cook on low for 8-10 hours, or until the vegetables have fully cooked and softened and flavors have melded completely.
- Stir well and add frozen peas and a handful of spinach. Cook on high for another 10-15 minutes or until the peas are fully hot and the spinach has wilted.
Nutrition
Calories: 423kcal | Carbohydrates: 53g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 1062mg | Potassium: 1144mg | Fiber: 15g | Sugar: 10g | Vitamin A: 6238IU | Vitamin C: 53mg | Calcium: 205mg | Iron: 6mg