SLOW-COOKER MINESTRONE
There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker does most of the work for you! This slow-cooker minestrone is easy to put together but has all the flavor of a high-effort dish. -Erin Raatjes, New Lenox, Illinois
Provided by Taste of Home
Categories Lunch
Time 6h50m
Yield 12 servings (4 quarts).
Number Of Ingredients 19
Steps:
- Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 165 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein.
HEARTY SLOW COOKER MINESTRONE SOUP
Incredibly flavorful and rich, this minestrone soup is every bit as hearty as it is beautiful. Made easily in the slow cooker, this soup is perfect for a busy weeknight!
Provided by The Chunky Chef
Categories Main Course
Time 6h20m
Number Of Ingredients 19
Steps:
- Add first 15 ingredients to 6 quart or larger slow cooker. Stir to combine, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
- 30 minutes before you want to serve the soup, add zucchini and ditalini pasta, stir, cover and cook on HIGH for 20-25 minutes.
- 5 minutes before serving, add in frozen green beans and baby spinach, stir, cover and cook on HIGH for 5 minutes.
- When serving, if desired, grate parmesan cheese over the soup and enjoy!
Nutrition Facts : Calories 270 kcal, Carbohydrate 54 g, Protein 12 g, Fat 1 g, Sodium 1556 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving
SLOW COOKER VEGETARIAN MINESTRONE
Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.
Provided by laura
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 6h35m
Yield 8
Number Of Ingredients 17
Steps:
- Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
- Cook on Low for 6 to 8 hours.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
- Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 25.2 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 6.5 g, Protein 6.9 g, SaturatedFat 0.5 g, Sodium 940.5 mg, Sugar 7.6 g
CHILI MINESTRONE SOUP (CROCK POT)
This is somewhere between a chili and a minestrone... It is spicy, so I warn you to adjust the seasonings and/or the tomatoes and beans used accordingly if you don't want that! I did not put any pasta in this but you can if you wish at the end of cooking. This is good with homemade croutons and a sprinkling of cheese on top, or with a grilled cheese sandwich, or by itself.
Provided by Vino Girl
Categories Corn
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put everything in a 4 quart or larger slow cooker.
- Cook on low for at least 6 hours. We like our soups very long simmered, so I let this go a good 8-10 hours. I don't think you can overcook it.
SLOW-COOKER VEGETARIAN MINESTRONE
This vegetable-packed minestrone relies on flavorful dried cannellini beans, which benefit from the long cooking time of a slow cooker (and no soaking is required!).
Provided by Food Network Kitchen
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Add the beans, carrots, garlic, bay leaves, celery, sweet potato, onion, crushed red pepper flakes, Parmesan rind, if using, 1 tablespoon salt and a few grinds of black pepper to the insert of a 6-quart slow cooker. Stir in the crushed tomatoes, diced tomatoes, tomato paste and 4 cups water. Cover and cook until the beans are tender, 6 hours on high or 8 hours on low.
- Stir in the kale, cover and let simmer until just wilted, about 10 minutes. Ladle the soup into bowls and garnish with freshly grated Parmesan. Serve with toasted baguette, if desired.
- If using pasta, spoon 1/2 cup cooked pasta into each bowl and ladle the soup on top. Store the pasta and soup in separate containers.
SPRUCED-UP SLOW COOKER MINESTRONE SOUP
Easy, hearty, slow cooker minestrone soup. We like to top ours with Cheddar cheese and serve with cornbread. It's even better the second day and leftovers freeze well.
Provided by crandolph
Time 4h15m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
- Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
- Cook on Low for 6 to 8 hours or on High for 4 hours.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 32.7 g, Cholesterol 35.6 mg, Fat 11.5 g, Fiber 6.6 g, Protein 18.1 g, SaturatedFat 4 g, Sodium 1285.3 mg, Sugar 4.5 g
SLOW-COOKED MINESTRONE SOUP
When this colorful minestrone has about 30 minutes left to cook, I add the macaroni. Then there's time to make some garlic bread and a simple salad. -Kara de la Vega, Santa Rosa, California
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 6-8 hours or until vegetables are almost tender., During the last 30 minutes of cooking, stir in the macaroni. Cover and cook until macaroni is tender. Stir in the tomatoes and spinach; heat through.
Nutrition Facts : Calories 112 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 885mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein.
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