Crockpot Minestrone

1. Combine carrots, celery, onion and garlic in slow cooker.

2. Pour in broth and stir in tomatoes with their liquid, Italian seasoning, salt and pepper.

3. Cover and cook on low for 4 to 6 hours.

4. About 30 minutes before serving, stir in pasta, escarole/kale/cabbage and beans.

5. Cover, increase heat to high and cook until pasta is tender, about 30 minutes.

6. Season with salt and pepper.

7. Serve hot, topped with Parmesan, if desired.

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Nutrient	Quantity
Total fats	11.9848 g
Protein	52.9489 g
Carbohydrates	63.6092 g
Energy	557.7322 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1509 g
Water	1554.6515 g
Aspartic acid	1.1083 g
Calcium, Ca	251.9497 mg
Lutein + zeaxanthin	1976.6105 g
Fiber, total dietary	13.534 g
Carotene, beta	23095.2356 g
Niacin	26.7268 mg
Vitamin A, RAE	2304.112 g
Arginine	0.5071 g
Riboflavin	0.789 mg
Tocopherol, beta	0.0256 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.1008 g
Glutamic acid	2.5732 g
Sodium, Na	6484.6175 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6132 g
Total lipid (fat)	11.9848 g
Manganese, Mn	3.1245 mg
Fructose	3.3443 g
Proline	0.2324 g
Fatty acids, total saturated 16:0	2.5335 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	10.6755 g
Choline, total	151.2234 mg
Sugars, total	33.2423 g
Serine	0.2699 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.6373 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	1.0727 mg
Selenium, Se	26.2937 g
Ash	23.2413 g
Fatty acids, total saturated 18:1 undifferentiated	4.0719 g
Pantothenic acid	2.6943 mg
Phenylalanine	0.291 g
Copper, Cu	1.6899 mg
Betaine	1.2252 mg
Thiamin	0.4906 mg
Methionine	0.0864 g
Iron, Fe	6.9851 mg
Carbohydrate, by difference	63.6092 g
Phosphorus, P	838.2707 mg
Folate, total	164.5856 g
Tocopherol, gamma	0.0377 mg
Lycopene	2.675 g
Alanine	0.424 g
Cholesterol	10.08 mg
Valine	0.3124 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.5802 g
Glycine	0.2533 g
Carotene, alpha	9120.3238 g
Glucose (dextrose)	4.4668 g
Fatty acids, total saturated 14:0	0.1075 g
Zinc, Zn	3.2403 mg
Isoleucine	0.3115 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	2.8359 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.4416 g
Tocotrienol, alpha	0.0905 mg
Vitamin A, IU	46104.9789 IU
Folate, DFE	164.5856 g
Tryptophan	0.0803 g
Vitamin C, total ascorbic acid	110.4244 mg
Phytosterols	23.029 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	3.6608 g
Tyrosine	0.1955 g
Vitamin B-12	2.016 g
Vitamin K (phylloquinone)	175.4597 g
Fatty acids, total saturated	3.386 g
Histidine	0.1797 g
Fatty acids, total monounsaturated	4.8871 g
Threonine	0.6123 g
Folate, food	164.5856 g
Cryptoxanthin, beta	13.1038 g
Vitamin E (alpha-tocopherol)	3.1031 mg
Magnesium, Mg	102.8697 mg
Lysine	0.4536 g
Potassium, K	3412.5864 mg
Cystine	0.2664 g
Fluoride, F	10.0386 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Carrot	2	104.96	24.5248	0.6144
Onion	1	60	14.01	0.15
Parmesan cheese	0	0	0	0
Tomato	1 can	62.069	13.7631	0.5397
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Italian seasoning	1 teaspoon	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
kale	1 cup	7.84	1.4	0.1488
chicken broth	4 cups	312.48	7.56	10.4832
celery rib	2	0	0	0
shell pasta	1 cup	0	0	0
cannellini	1 can	0	0	0