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.
Autumn Harvest Minestrone
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Ingredients
- 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
Instructions
- 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.
- 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.
Recipe Notes
Nutrition Facts
Autumn Harvest Minestrone
Amount Per Serving
Calories 207
* Percent Daily Values are based on a 2000 calorie diet.
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
