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Ingredients
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- 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, cabbage, tomatoes, beans, herbs, salt, and pepper. Stir well to mix everything.
- Cover the slow cooker with a lid. Set it to cook on high for 3-4 hours or on low for about 6 hours, until the vegetables are tender.
- Cook the macaroni pasta separately according to the package instructions, then drain.
- Just before serving, add the cooked pasta to the soup and stir to combine. Ladle the soup into bowls and top with Parmesan cheese.
Notes
Feel free to add other vegetables or beans to suit your taste.
This soup can be stored in the refrigerator for up to 3 days, making it perfect for meal prep or leftovers.
- Prep Time: 10 minutes
- Cook Time: 250 minutes
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg