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 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
"I picked up this recipe in California in the '80s and have been making it ever since. I love it partly because it's simple to put together and partly because the flavor is so wonderful!" Bonnie Hosman - Young, AZ
Provided by Taste of Home
Categories Lunch
Time 6h40m
Yield 7 servings (about 2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in the beans, spinach and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese. Freeze option: Cool soup and transfer to freezer containers. Freeze for up to 3 months. To use frozen soup, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 276 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 974mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 12g fiber), Protein 15g protein.
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.
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
SLOW COOKER MINESTRONE SOUP
On a busy, day, I start cooking this soup in the morning before work. When I return home, the aroma is fantastic and dinner is ready. Easy, delicious & hearty!
Provided by MasakoHI
Categories Spaghetti
Time 10h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Prepare meat and vegetables.
- In a 4 quart slow cooker, combine all ingredients including spices. Cook on Low for 9 to 10 hours.
- If you don't have alphabet macaroni use broken pieces of spagetti.
Nutrition Facts : Calories 381.6, Fat 22.4, SaturatedFat 8.9, Cholesterol 76, Sodium 612.2, Carbohydrate 19.2, Fiber 4.1, Sugar 4.4, Protein 25.5
HEARTY MINESTRONE
"This is my all-time favorite soup. I love make big batches and freeze some for later. This hearty dish reminds me of spaghetti and sauce in soup form!" -Katie Koziolek of Hartland, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 2 batches (6 servings each).
Number Of Ingredients 19
Steps:
- In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender. , Transfer 6 cups of soup to a freezer container; cool. Freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender. , To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.
Nutrition Facts : Calories 242 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 853mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.
CREAMY SLOW COOKER MINESTRONE SOUP
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
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
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
FRESH HEARTY MINESTRONE SOUP
Make and share this Fresh Hearty Minestrone Soup recipe from Food.com.
Provided by rudy1003
Categories Meat
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring beans to boil in beef broth.
- Boil for 2 minutes; then let stand 1 hour.
- Add all remaining ingredients, except green beans, zucchini and pasta.
- Cover and simmer until meat and beans are tender, about 1 hour.
- Add green beans, zucchini and pasta.
- Cover and simmer until done, about 20 minutes.
- Remove bay leaf.
- Ladle into bowls and sprinkle with Parmesan.
Nutrition Facts : Calories 707.9, Fat 25.2, SaturatedFat 9.2, Cholesterol 77.3, Sodium 2627.1, Carbohydrate 78.5, Fiber 17.7, Sugar 9.6, Protein 44.6
HEARTY MINESTRONE SOUP
I love Minestrone and have several good recipes in my collection. This, from Cooks Illustrated, is one of the best.
Provided by KathyP53
Categories Beans
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Dissolve 1 1/2 tbsp salt in 2 qts. cold water in large bowl. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
- Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3-5 minutes. Add celery, carrots, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5-9 minutes. Stir in garlic, cabbage, 1/2 tsp salt and red pepper flakes; continue to cook until cabbage starts to wilt, 1-2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.
- Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45-60 minutes.
- Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.
Nutrition Facts : Calories 123, Fat 3.1, SaturatedFat 0.6, Sodium 58.5, Carbohydrate 18.8, Fiber 5.1, Sugar 4.6, Protein 7
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