Slow Cooker Vegetarian Minestrone

Ingredients and Weight:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped (1 cup)
• 2 carrots, peeled and chopped (1 cup)
• 2 celery stalks, chopped (1 cup)
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can great northern beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup chopped frozen corn
• 1 cup chopped frozen peas
• 1 (15-ounce) can vegetable broth
• 1 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese, for serving (optional)

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low in a slow cooker

Difficulty Level:

1 (simple)

Preparation Method Steps:

1. In a large saucepan, heat olive oil over medium heat.
2. Add onion, carrots, and celery and sauté until softened, about 5 minutes.
3. Add garlic and sauté for 1 minute more.
4. Add tomatoes, cannellini beans, great northern beans, kidney beans, corn, peas, vegetable broth, and water.
5. Season with oregano, basil, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Transfer soup to a slow cooker and cook on low for 6-8 hours.
8. Before serving, stir in Parmesan cheese, if desired.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 6 grams (1 gram saturated)
• Carbohydrates: 45 grams (10 grams fiber)
• Protein: 15 grams

Dish Characteristics:

• Hearty and comforting
• Packed with vegetables and beans
• Rich and flavorful
• Versatile and customizable

User Comments:

• "This soup is so delicious and filling. I love that it's vegetarian but still packed with protein and flavor."
• "I made this for my family and they all loved it. It's a great way to use up leftover vegetables."
• "I've made this soup several times and it always comes out perfect. It's a great go-to meal for busy weeknights."

Special Precautions and Tips:

• If you don't have a slow cooker, you can cook the soup on the stovetop over low heat for 2-3 hours.
• Feel free to add or substitute any vegetables you have on hand.
• This soup can be served with crusty bread, rice, or pasta.