A healthy and classic Italian appetizer or dinner recipe with 2 W/W Freestyle Points and 5 Smart Points
5 from 1 vote
TOTAL TIME6HOURS  35MINUTES 
COURSE Appetizer
CUISINE Italian
SERVINGS  8

EQUIPMENT

  • Slow Cooker
  • Large Saucepan

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
  •  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

My W/W Points: 2 Blue Plan and 5 Green Plan 

2 W/W Freestyle Points and 5 Smart Points

NUTRITION

Calories: 138kcal

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.