Weight Watchers Vegetarian Minestrone Soup Recipe
Weight Watchers Vegetarian Minestrone
Minestrone is a classic Italian appetizer recipe.
This slow cooker version is super easy to make, and it’s healthy!
Full of vegetables and macaroni pasta, it’s a delicious Weight Watchers friendly meal.
Only 138 calories, 2 WW Freestyle Points 5 Smart Points.
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Ingredients you will need:
- 1 can kidney beans – 15 oz drained
- 6 cups low sodium vegetable broth
- 1 large onion chopped
- 1 small zucchini
- 2 large carrots diced
- 28 oz canned crushed tomato
- 1 cup green beans
- 2 ribs celery diced
- 3 cloves garlic minced
- ¾ tsp thyme dried
- 1 tbsp parsley fresh, minced
- 1 tsp salt
- ¼ tsp black pepper
- 1½ tsp dried oregano
- 4 cups spinach fresh, chopped
- ½ cup elbow macaroni
- ¼ cup parmesan cheese grated
How to make:
- In a Crock pot, add kidney beans, broth, tomato, onions, zucchini, green beans, carrot, and celery. Stir to combine. Stir in garlic, parsley, thyme, oregano, salt, and pepper.
- Cover and cook in slow cooker on low setting for approx 6 – 8 hours.
- Bring a large pot of water to a boil. Cook macaroni, stirring occasionally until cooked through but firm, 8 minutes; drain.
- Cook macaroni according to package directions. Don’t overcook pasta. It should be cooked, but firm.
- Add macaroni and spinach to minestrone; cook an additional 15 minutes. Top with Parmesan cheese.
- Put spinach and pasta in the slow cooker. Cook approx 15 minutes.
- Sprinkle each serving with Parmesan cheese.
Equipment you will need:
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Weight Watchers Vegetarian Minestrone Soup
Equipment
Ingredients
- 1 can kidney beans – 15 oz drained
- 6 cups low sodium vegetable broth
- 1 large onion chopped
- 1 small zucchini
- 2 large carrots diced
- 28 oz canned crushed tomato
- 1 cup green beans
- 2 ribs celery diced
- 3 cloves garlic minced
- ¾ tsp thyme dried
- 1 tbsp parsley fresh, minced
- 1 tsp salt
- ¼ tsp black pepper
- 1½ tsp dried oregano
- 4 cups spinach fresh, chopped
- ½ cup elbow macaroni
- ¼ cup parmesan cheese grated
Instructions
- In a Crock pot, add kidney beans, broth, tomato, onions, zucchini, green beans, carrot, and celery. Stir to combine. Stir in garlic, parsley, thyme, oregano, salt, and pepper.
- Cover and cook in slow cooker on low setting for approx 6 – 8 hours.
- Bring a large pot of water to a boil. Cook macaroni, stirring occasionally until cooked through but firm, 8 minutes; drain.
- Cook macaroni according to package directions. Don't overcook pasta. It should be cooked, but firm.
- Add macaroni and spinach to minestrone; cook an additional 15 minutes. Top with Parmesan cheese.
- Put spinach and pasta in the slow cooker. Cook approx 15 minutes.
- Sprinkle each serving with Parmesan cheese.
Notes
Nutrition
You May Also Like:
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- Weight Watchers Cinnamon Rolls
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- Weight Watchers Buffalo Chicken
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