Creamy Slow Cooker Minestrone Soup Recipes

SLOW COOKER MINESTRONE SOUP

Slow Cooker Minestrone Soup image

The best, classic easy homemade slow cooker minestrone soup recipe that's loaded with Italian flavors. Chock full of delicious beans and vegetables - it's comfort food at its best!

Provided by Abeer Rizvi

Time 4h40m

Number Of Ingredients 22

Ingredients

2 cans Diced tomatoes (14.5 oz cans)
3 tbsp Tomato paste
1/4 cup Parmesan cheese
4 cups Vegetable broth (Or chicken broth)
2 cups Water
1 cup Carrots (Diced)
1 cup Celery (Diced)
1.5 cups Onion (Diced)
4 cloves Garlic (Finely minced)
1 tbsp Ginger (Freshly grated)
1 tsp Oregano (Dried)
1 sprig Rosemary (Fresh)
1 tbsp Italian seasoning
1 Bay leaf
Salt (To taste)
Pepper (To taste)
1 can Red kidney beans (15 oz. can, Drained and rinsed)
1 can Northern beans (15 oz. can, Drained and rinsed)
1 cup Zucchini (Diced)
1.5 cups Tubular pasta ( E.g. Ditalini pasta)
2 cups Spinach (Roughly chopped)
1 cup Green beans (Frozen)

Steps:

In a slow cooker, add diced tomatoes, tomato paste, parmesan cheese, vegetable broth, water, carrots, celery, onions, garlic, ginger, oregano, rosemary, Italian seasoning, bay leaf, salt and pepper.
Cook on Low heat for 6-8 hours or High heat for 3-4 hours.
Add red kidney beans, Northern beans, zucchini, pasta and cook on High heat for an additional 20- 25 minutes until pasta is tender.
Stir in the spinach, green beans and cook for an additional 10 minutes until cooked through. Enjoy!

Nutrition Facts : Calories 100 kcal, Carbohydrate 19 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 816 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

SLOW-COOKER MINESTRONE

Slow-Cooker Minestrone image

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

Ingredients

1 carton (32 ounces) vegetable or chicken stock
3 cups V8 or tomato juice
2 cups water
2 medium potatoes, peeled and chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small zucchini, chopped
1 cup uncooked ditalini or other small pasta
Grated Parmesan cheese, optional

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.

SLOW COOKER VEGETARIAN MINESTRONE

Slow Cooker Vegetarian Minestrone image

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

Ingredients

6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 ½ teaspoons dried oregano
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
½ cup elbow macaroni
4 cups chopped fresh spinach
¼ cup finely grated Parmesan cheese, or more to taste

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

CREAMY SLOW COOKER MINESTRONE SOUP

Creamy Slow Cooker Minestrone Soup image

My husband bought me a mixed bag of vegetables that I wasn't exactly sure what to do with, so I made myself the perfect soup to warm up with on a cold snowy day.

Provided by CookingWithJessieiii

Categories Vegetable

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 onion
1 parsnip
1 large carrot
1 turnip
1 (540 ml) can red kidney beans
2 cups noodles, of your choice
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1/2 a box chicken stock
1 teaspoon salt and pepper, to taste
1 cup shredded cheese, of choice
1/2 a 250g block cream cheese

Steps:

Pour 1 can red kidney beans, 1 can crushed tomato, and 1 can tomato sauce in crockpot.
Dice all vegetables into small cubes, and dump into crock pot.
Pour in chicken stock until about 3/4 full, and stir everything together.
Turn crock pot on high and let sit until the vegetables are tender (approximately 5 hours).
Add noodles, and let cook for about a half hour or until they are to the density of your liking.
Stir in shredded cheese, and 1/2 block of cream cheese. Let simmer until melted and enjoy!
Add salt and pepper to taste.

Nutrition Facts : Calories 264.7, Fat 6, SaturatedFat 3.2, Cholesterol 22.7, Sodium 582.8, Carbohydrate 41.6, Fiber 9.4, Sugar 4.2, Protein 14.4

SLOW COOKER MINESTRONE SOUP

Slow Cooker Minestrone Soup image

Make and share this Slow Cooker Minestrone Soup recipe from Food.com.

Provided by Mommie Cooks

Categories Vegan

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

3 carrots, Diced
2 zucchini, Cut up
1 onion, Diced
3 celery, Chopped
1 handful green beans
3 garlic cloves, Minced
1 (10 ounce) can garbanzo beans
1 lb cooked lentils
1 (28 ounce) can tomatoes
4 cups veggie broth
1 teaspoon curry
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces cooked noodles

Steps:

Add all your ingredients into the slow cooker with the exception of the noodles.
Cook on low for 4-6 hours or on high for 3-4 hours.
Add the cooked noodles in just before serving.
Note: Feel free to mix and match the beans and veggies with what you have available in your fridge and pantry.

Nutrition Facts : Calories 193.2, Fat 1.9, SaturatedFat 0.4, Cholesterol 6.6, Sodium 971.5, Carbohydrate 36, Fiber 9.2, Sugar 7.2, Protein 10.5

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