Slow Cooker Bean And Sausage Minestrone Recipes

MINESTRONE WITH ITALIAN SAUSAGE

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

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 SOUP WITH PASTA, BEANS AND VEGETABLES

Steps:

• In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

SLOW-COOKER BEAN AND SAUSAGE MINESTRONE

Steps:

• If bean soup mix comes with seasoning mix, discard it. Heat beans and 8 cups water to boiling in 4-quart saucepan; reduce heat to low. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
• Cook sausage and onion in 10-inch nonstick skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain if necessary.
• Drain beans and discard water. Mix beans, sausage mixture, carrots, broth and 2 cups water in 5- to 6-quart slow cooker.
• Cover and cook on Low heat setting 8 to 9 hours.
• Stir in tomatoes and pasta. Increase heat setting to High. Cover and cook about 30 minutes or until pasta is tender. Sprinkle individual servings with cheese and parsley.

SLOW COOKER RED BEANS & SAUSAGE

Steps:

• Rinse and sort beans; soak according to package directions., In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender., In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender., Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.

ITALIAN SAUSAGE MINESTRONE

Steps:

• In a Dutch oven, cook sausage over medium heat until no longer pink; drain., In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, adding pasta during the last 6-8 minutes. Cook, uncovered, until pasta is tender., Freeze option: Before adding pasta, cool soup. Freeze soup and cheese separately in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese.

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 BARBECUE BEANS AND SAUSAGE

Steps:

• Whisk the broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker. Add the beans. Push a clove into each onion half; tuck the onions and sausages into the beans in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours.
• Discard the onion halves. Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes. (The longer the beans sit, the more flavorful they will be.) Garnish with pickled peppers, scallions and/or sour cream, if desired.

MINESTRONE AND SAUSAGE SOUP

Steps:

• Brown sausage in skillet until fully cooked; drain excess grease.
• In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. Simmer until veggies become tender, about 20-30 minutes.
• In a separate pot, cook pasta according to directions. When noodles are done, add to soup and mix in cooked sausage.
• Top with shredded Parmesan cheese and serve.