Autumn Harvest Minestrone
  • 4 carrots, peeled and chopped into 1-inch pieces
  • 4 small new potatoes, chopped into 1-inch piecesabout 2 cups
  • 2 leeks, choppedwhite and light green parts
  • 1medium onion, chopped
  • 2 zucchini, sliced into 1-inch discs
  • 1 14-ounce can diced tomatoes, undrained
  • 3teaspoons minced garlic
  • 1tablespoon dried oregano
  • 1tablespoon dried basil
  • 1teaspoon salt
  • 1/2teaspoon pepper
  • 32ounces vegetable broth
  • 1cup slightly cooked vegetable rotellecorkscrew pasta
  • 115-ounce can garbanzo beans, drained and rinsed
  • 1cup chopped Swiss chard
  • 1/2cup frozen peas
  • Grated Parmesan or Asiago cheesefor garnish
  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.
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