This slow cooker summer vegetable soup (minestrone) is delicious hot and even better served as the Italians do during hot weather, at room temperature with a drizzle of extra virgin olive oil and sprinkling of Parmesan.
2cupsfresh chopped tomatoes or canned crushed tomatoes
14ouncescanned garbanzo beans, rinsed and drained
4mediumcarrots, peeled and chopped (about 1 cup)
2mediumpotatoes, peeled and chopped (about 1-½ cups)
2mediumonions chopped (about 1 cup)
2largecelery stalks, chopped (about 1 cup)
2clovesgarlic, chopped
1largered bell pepper, chopped (about 1 cup)
1mediumzucchini, chopped (about 1-½ cups)
6cupswater or vegetable broth
Salt and fresh ground black pepper
½cuplong-grain white rice
1 cupchopped fresh basil
Extra-virgin olive oil, for serving, if desired
Fresh grated Parmesan cheese, for serving, if desired
Instructions
Ideal Slow Cooker Size: 5- to 6-Quart.
Combine the tomatoes, garbanzo beans, carrots, potatoes, onions, celery, garlic, bell pepper, zucchini, water, 1 teaspoon salt and black pepper to taste, stirring well.
Cover and cook on LOW for 8 - 9 hours or on HIGH for 4 - 5 hours, or until the vegetables are tender.
Stir in the rice. Cover and cook on HIGH, 30 minutes longer, or until the rice is tender and the soup is thick.
Stir in the basil and let the soup cool to room temperature.
Taste and add more salt and pepper to suit your tastes. Spoon into bowls. Serve with a drizzle of olive oil and sprinkling of Parmesan if desired.
Recipe Notes
Additions, Substitutions & Variations: Simply Filling?
Use brown rice.No garbanzo beans?
Substitute whatever beans you like best—white beans, kidney beans, pinto beans, etc.No fresh vegetables?
Substitute your favorite combination of frozen veggies if you don't have fresh on hand or are not in the mood for chopping.Spicier?
Add crushed red pepper flakes to taste when servingBrighter?
A splash of red wine vinegar or balsamic vinegar should workServing size: 1-¼ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)2*SmartPoints (Blue plan)0*SmartPoints (Purple plan) (with brown rice)5*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Summer Vegetable Soup Recipe
Amount Per Serving (1.25 cups)
Calories 191Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 38g13%
Fiber 7g28%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.