This minestrone is yummy, full of good-for-you veggies, and made in the slow cooker. What could be better?
Ingredients
- olive oil: 1 Tbsp
- medium zucchini: 1 piece (diced)
- medium onion: 1 piece (minced)
- carrot: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- garlic: 2 clove (minced)
- salt and ground black pepper: (to taste)
- vegetable stock: 6 cups
- chickpeas: 1 can (15.5 ounce can, drained)
- undrained diced tomatoes: 1 can (14.5 ounce can)
- green beans: 0.25 pound (trimmed, fresh)
- uncooked ditalini pasta: 0.5 cup
- pesto: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
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Add ditalini and cook for 1 more hour. Stir in pesto and serve.
