A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor.

Ingredients

  • 4 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 2 cups fresh green beans, trimmed and cut into 2-inch pieces
  • 2 (15 ounce) cans no-sodium-added red kidney beans, rinsed
  • 2 (15 ounce) cans no-sodium-added diced tomatoes, undrained
  • 6 cups no-sodium-added vegetable broth, such as kitchen basics
  • 2 tablespoons italian seasoning
  • 1 teaspoon crushed red pepper
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper
  • 1 large zucchini, chopped
  • 4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
  • ½ cup freshly grated parmesan cheese

Directions

  1. Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
  2. Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.