Crock Pot Vegetable Minestrone Soup Recipes

SLOW COOKER VEGETARIAN MINESTRONE

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.

SLOW-COOKER VEGETARIAN MINESTRONE

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.

VEGETABLE CROCK POT MINESTRONE SOUP

Steps:

• Place onion and garlic, and veggies in crock pot. Add liquid ingredients. Cook for 8 hours.
• Serve with parmesan on the side.

CROCK POT VEGETABLE MINESTRONE SOUP

Steps:

• Combine all ingredients except macaroni in crock pot.
• Cover and cook on low for 4 to 6 hours.
• Add the uncooked macaroni. Turn crock pot to high and cook for 20 to 30 minutes more, or until macaroni is soft.
• Remove bay leaves before serving.

CROCK POT VEGETARIAN MINESTRONE SOUP

Steps:

• Combine all ingredients except cheese in slow cooker.
• Cover.
• Cook on Low 6-8 hours or until vegetables are tender.
• Serve topped with grated cheese.

SLOW-COOKER VEGETABLE MINESTRONE

Steps:

• In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW-COOKER MINESTRONE

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.

CROCK POT MINESTRONE SOUP

Steps:

• Mix all ingredients except pasta and cheese in a 4-5 quart crock pot.
• Cover crock pot and cook on LOW for 7 to 8 hours until vegetables are tender.
• Stir in pasta.
• Cover and cook on HIGH setting for 15-25 minutes until pasta is tender.
• Sprinkle each serving with freshly grated Parmesan cheese.