HOMEMADE MINESTRONE SOUP (SLOW COOKER)
An easy to make, a minestrone soup recipe that tastes 1000 times better than the Olive Garden's version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It's also protein packed with red kidney beans and great northern beans. You'll be full for hours from this healthy, nutritious soup!
Provided by Marzia
Categories Comfort Foods
Time 4h35m
Number Of Ingredients 21
Steps:
- Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
- Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.
SLOW-COOKER VEGETARIAN MINESTRONE
This vegetable-packed minestrone relies on flavorful dried cannellini beans, which benefit from the long cooking time of a slow cooker (and no soaking is required!).
Provided by Food Network Kitchen
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
NO PASTA MINESTRONE SOUP (CROCK POT)
Steps:
- Add tomato paste, onion, celery, carrots, garlic, oregano, diced tomatoes, vegetable broth, cannellini beans, and kidney beans to a 4-quart crock pot.
- Cook on low setting for 6 to 7 hours.
- Stir in zucchini and spinach and cook on high for 10 minutes.
- Serve
SLOW-COOKIN' MINESTRONE SOUP
Steps:
- Add all ingredients except zucchini to a slow cooker, and mix well.
- Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.
- If cooking at low heat, increase to high. Remove bay leaves, add zucchini, and mix well. Cover and cook for 30 - 45 minutes, until zucchini is tender.
Nutrition Facts : Calories 105
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.
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 PESTO MINESTRONE
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the carrots, leeks, potatoes and fennel with the olive oil in a 6- to 8-quart slow cooker. Add 5 cups water, the tomatoes, parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt and a few grinds of pepper. Cover and cook on high until the vegetables are tender, 7 to 8 hours.
- Uncover and stir in the beans and ditalini. Cover and continue cooking on high until the pasta is al dente, about 15 minutes. Remove the parmesan rind. Stir in the remaining 1 tablespoon pesto and season with salt and pepper. Top each serving with more pesto, the parmesan and fennel fronds. Serve with the focaccia.
Nutrition Facts : Calories 610, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 4 milligrams, Sodium 1186 milligrams, Carbohydrate 97 grams, Fiber 13 grams, Protein 20 grams, Sugar 11 grams
CROCK POT WINTER MINESTRONE SOUP
A great way to introduce your family to different squashes. You can use butternut, hubbard, kabocha, or acorn...to name a few.
Provided by Happy Harry 2
Categories Chowders
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cube the squash, potatoes and fennel all about the same size.
- Brown and drain the sausage.
- Put all the vegetables, (except spinach) beans and seasonings into a 5--6 quart crock pot. Top with the sausage. Pour liquids over all.
- Cover and cook on low 8-9 hours or on high 4-5 hours.
- Stir in spinach and cook another 5 minutes, covered.
Nutrition Facts : Calories 411.2, Fat 13, SaturatedFat 4.2, Cholesterol 90.8, Sodium 1113, Carbohydrate 46.3, Fiber 10.1, Sugar 4.9, Protein 24.3
MINESTRONE SOUP- ZERO POINTS...NO PASTA....NO BEANS
Sure, this isn't your typical minestrone soup recipe. However, it does taste the same and it's healthier.
Provided by Oregon Cook
Categories Low Protein
Time 1h
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Pour one can of petite-cut tomatoes into soup pan with minced garlic and puree this mixuture until it's difficult to see the garlic pieces.
- 2. Mix in tomato paste.
- 3. Using a medium ribbon microplane grater or cheese grater, grate onion into soup pan.
- 3. Add remaining ingredients, bring to a boil and reduce to a simmer for 45 minutes. Enjoy!
Nutrition Facts : Calories 55.9, Fat 0.8, SaturatedFat 0.2, Sodium 470.4, Carbohydrate 10, Fiber 2.6, Sugar 5.8, Protein 3.5
MINESTRONE SOUP (CROCK POT / SLOW COOKER)
From Crockery Cookery Cookbook by Mable Hoffman, pg. 127. Very easy soup to put together. Don't put in the macaroni until you're about ready to serve the soup...
Provided by NELady
Categories Beans
Time 7h45m
Yield 1 Crock of Soup, 10 serving(s)
Number Of Ingredients 13
Steps:
- In a crock pot, combine beef with water, onion, salt, thyme, parsley, pepper, and tomatoes. Cover and cook on low for 7 to 9 hours. Remove beef bones (if using beef shank); cut up meat and return to pot. Turn control to high. Add zucchini, beans, cabbage, and macaroni. Cover and cook on high for 30-45 minutes or until the macaroni/vegetables are tender. Sprinkle with cheese.
Nutrition Facts : Calories 242.9, Fat 8.2, SaturatedFat 3.1, Cholesterol 38.5, Sodium 445, Carbohydrate 22.6, Fiber 3.6, Sugar 2.7, Protein 19.5
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