Ingredients
Scale
- 2 cups onion, diced (white or yellow)
- 2 teaspoons garlic, minced
- 2 large carrots, cut into 1/4" slices
- 1½ cups cauliflower, chopped into 3/4" chunks
- 1½ quarts chicken broth
- 1 small zucchini, sliced and quartered
- 2 cups shredded cabbage
- 1 28-ounce can italian stewed tomatoes, crushed
- 2 cans kidney beans, drained
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup macaroni pasta
- 1/2 cup parmesan cheese
Instructions
- In a large 6-8 quart slow cooker, combine the onions, garlic, carrots, cauliflower, chicken broth, zucchini, shredded cabbage, crushed tomatoes, kidney beans, parsley, basil, oregano, salt, and black pepper. Stir well to mix.
- Cover the slow cooker and set it to cook on high for 3-4 hours, or on low heat for about 6 hours, until the vegetables are tender.
- Prepare the macaroni pasta according to the package instructions, drain it, and then stir it into the soup just before serving.
- Ladle the soup into bowls and top each serving with grated Parmesan cheese before enjoying.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a vegetarian version, substitute chicken broth with vegetable broth.
Feel free to add other vegetables like green beans or peas to enhance the flavor.
Refrigerate leftovers for up to three days or freeze for future meals.
- Prep Time: 10 minutes
- Cook Time: 250 minutes
- Category: Dinner
- Method: Slow Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 7mg