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Slow & Easy Minestrone

Hot soup on a cold day is something I just can't get enough of. It's a snap to put together, and I don't have to wash pots and pans after a relaxing meal. —Sally Goeb, New Egypt, New Jersey
  • Total Time
    Prep: 25 min. Cook: 7 hours
  • Makes
    6 servings (2-1/4 quarts)

Ingredients

  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 celery ribs, cut into 1/2-inch slices
  • 2 medium carrots, cut into 1/2-inch slices
  • 2 small zucchini, halved and cut into 3/4-inch slices
  • 2 cups vegetable broth
  • 1 cup shredded cabbage
  • 1/4 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/3 cup quick-cooking barley
  • 1 can (15 ounces) cannellini beans, rinsed and drained

Directions

  • In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 7-9 hours.
  • Cook barley according to package directions; stir into soup. Add beans; heat through.
Nutrition Facts
1-1/2 cups: 154 calories, 1g fat (0 saturated fat), 0 cholesterol, 1002mg sodium, 31g carbohydrate (8g sugars, 9g fiber), 7g protein.

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