Delicious Living
  • 4 carrots, peeled and chopped into 1-inch pieces
  • 4 small new potatoes, chopped into 1-inch pieces (about 2 cups)
  • 2 leeks, chopped (white and light green parts)
  • 1 medium onion, chopped
  • 2 zucchini, sliced into 1-inch discs
  • 1 14-ounce can diced tomatoes, undrained
  • 3 teaspoons minced garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 32 ounces vegetable broth
  • 1 cup slightly cooked vegetable rotelle (corkscrew pasta)
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 cup chopped Swiss chard
  • 1/2 cup frozen peas
  • Grated Parmesan or Asiago cheese (for garnish)

Autumn Harvest Minestrone

Staff | Delicious Living
  • Serves: 8 people
  • Calories per serving: 207

This hearty recipe incorporates fall’s wonderful root vegetables, but you can also make it in the spring or summer with asparagus, green beans, fresh peas, and tomatoes.

  1. Combine carrots and potatoes in slow cooker. Add leeks, onion, zucchini, tomatoes, garlic, and spices. Pour vegetable broth over mixture. Cover and cook on low heat for 6–8 hours.
  2. During the last 15 minutes of cooking, add cooked pasta, garbanzo beans, chard, and frozen peas. Stir, re-cover, and continue cooking. Serve garnished with cheese.

Nutrition Facts Per Serving: Calories: 207 calories, % fat calories: 6, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Protein: 9g, Carbohydrate: 42g, Fiber: 8g, Sodium: 513mg

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year












We use cookies to improve your website experience. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. By continuing to use the website, you consent to our use of cookies.