Minestrone Alla Milanese Slow Cooker Recipes

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.

MINESTRONE ALLA MILANESE ~ SLOW COOKER

Steps:

• Combine all ingredients except cannelini beans and cheese in slow cooker, mix well.
• Cover and cook on LOW 5-6 hours Add cannelini beans. Cover and cook on LOW 1 hour or until vegetables are crisp tender. Remove and discard bay leaf. Garnish with cheese, if desired.

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.

MINESTRONE ALLA MILANESE

Steps:

• Heat butter in 6 quart stock pot over medium heat. Add onions; cook and stir 6-8 minutes until soft and golden, but not brown.
• Stir in carrots and potato; cook and stir 5 minutes. Add celery, green beans, zucchini, cabbage and garlic; cook and stir 5 minutes.
• Add broth, water and tomatoes to pot. Stir in all spices.
• Bring to a boil over high heat; reduce to low. Cover and simmer 1 1/2 hours, stirring occasionally.
• Rinse and drain cannelini beans; add to pot along with pasta. Uncover and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf.

SLOW COOKER MINESTRONE SOUP

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!

SLOW-COOKED MINESTRONE SOUP

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.

MINESTRONE ALA MILANESE

Steps:

• In a large stock or soup pot, over medium heat, heat the 1/4 cup of olive oil.
• Add the onion, leek, celery, carrots, cabbage, green beans & potatoes & stir for 2 minutes.
• Add the prosciutto, zucchini, spinach, tomatoes & tomato sauce & stir for another 2 minutes.
• Add the chicken broth, bring to a boil & then simmer, covered, over low heat for 15 minutes.
• Add the rice & beans & simmer, uncovered for 15 minutes or until the rice is tender.
• Remove the soup from the heat.
• In a small skillet, sautè the rosemary and oregano in the 2 tablespoons of olive oil for 30 seconds.
• Add this to the soup along with the parsley & cheese.
• Season with salt & pepper to taste & serve immediately with a crusty garlic bread.
• Garnish with more grated cheese if desired.