Slow Cooker Root Vegetable Minestrone Stew

It’s a comforting fan favorite, but minestrone stew can sometimes taste like a bowl of mushy vegetables and pasta. Not the case with our Slow Cooker Root Vegetable Minestrone Stew! We’ve added classic fall root vegetables to the recipe, so you can use this soup to celebrate the season.



The chunky, flavorful vegetables will fill you up with energizing nutrients. Since it’s a SkinnyMs. recipe, this is a dish you can indulge in guilt-free.

Yields: 6 servings | Serving Size: 1 1/2 cup | Calories: 268 | Total Fat: 1g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 711mg | Carbohydrates: 56g | Fiber: 10g | Sugar: 10g | Protein: 10g | SmartPoints: 8

Ingredients

2 cans (14.5 ounce) diced tomatoes
2 tablespoons tomato paste
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1 cup parsnips, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
1 cup red potatoes, cubed
1 1/2 cup sweet potatoes, cubed
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon kosher salt
1/2 teaspoon pepper
1 can (15 ounce) red kidney beans, drained and rinsed
1 1/2 cups whole wheat macaroni pasta
1 cup baby spinach

Directions



Add all ingredients to the slow cooker except the beans, pasta and spinach. Cook on low for 6 to 8 hours, or high for 3 to 4 hours.

Mix in the beans and pasta and cook on high for an additional 30 minutes. Turn off slow cooker and add spinach. Cover and cook for five more minutes or until spinach is wilted.