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.
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
VEGETABLE MINESTRONE - SLOW COOKER
Make and share this Vegetable Minestrone - Slow Cooker recipe from Food.com.
Provided by FeedMePlz
Categories Onions
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients except pasta and cheese into a 4-5 quart slow cooker.
- Cover and cook on low 7-8 hours or until veggies are tender.
- Stir in pasta. Cover and cook on high heat setting 15-20 min or until pasta is tender. Sprinkle each serving with cheese.
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
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 MINESTRONE SOUP WITH ITALIAN SAUSAGE AND PESTO
I always thought Minestrone soup was kind of boring, but then I added Italian sausage. And a spoonful of pesto. And topped it with parmesan. This soup is PACKED and I love it! Classic minestrone flavors, but enhanced. And tons of veggies so you feel like you're on top of your life. Did I mention you can make it in the slow cooker?
Provided by Karen
Categories Soup
Time 7h25m
Number Of Ingredients 17
Steps:
- In a large soup pot, brown the Italian sausage over medium to medium-high heat. Drain the fat.
- Meanwhile, chop the onion, celery, carrots, and garlic.
- Add the tomato paste, onions, celery, carrots, garlic, and dried oregano.
- Saute for about 5 minutes.
- Add the can of Italian tomatoes and chicken broth. Turn the heat to high and bring to a boil.
- Reduce the heat to a simmer and cook for about 30-45 minutes, until all the carrots are tender.
- Add both cans of beans, the zucchini, yellow squash, and dry pasta. Bring to a boil, then reduce to a simmer.
- Simmer another 10 minutes, until the pasta is cooked.
- At this point, you can add another cup or two of chicken broth, if you feel like it's not "soupy" enough.
- Turn off the heat and stir in the baby spinach. I like to roughly chop mine so it's easier to eat, but you don't have to!
- Wait about 5 minutes for the spinach to wilt, and then it's ready to serve. Season with salt and pepper. (I actually didn't add any! Sign of a killer soup, right?)
- Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.
Nutrition Facts : Calories 380 kcal, Fat 19 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 1487 mg, Carbohydrate 37 g, Fiber 9 g, Sugar 8 g, Protein 18 g, UnsaturatedFat 11 g, ServingSize 1 serving
EASY SLOW COOKER VEGETARIAN MINESTRONE
This minestrone is yummy, full of good-for-you veggies, and made in the slow cooker. What could be better?
Provided by singlemomcooking
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 7h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
- Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
- Add ditalini and cook for 1 more hour. Stir in pesto and serve.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 33.5 g, Cholesterol 3.3 mg, Fat 8.7 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 697.9 mg, Sugar 4.4 g
SLOW COOKER MINESTRONE SOUP
The best, classic easy homemade slow cooker minestrone soup recipe that's loaded with Italian flavors. Chock full of delicious beans and vegetables - it's comfort food at its best!
Provided by Abeer Rizvi
Categories Main Course
Time 4h40m
Number Of Ingredients 22
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!
Nutrition Facts : Calories 100 kcal, Carbohydrate 19 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 816 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
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-COOKER VEGETABLE MINESTRONE
Savor slow-cooked Italian soup with little effort by letting your slow cooker do all the work! This is one hearty soup recipe the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h35m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 105, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg
SLOW COOKER MINESTRONE SOUP
Make and share this Slow Cooker Minestrone Soup recipe from Food.com.
Provided by Mommie Cooks
Categories Vegan
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Add all your ingredients into the slow cooker with the exception of the noodles.
- Cook on low for 4-6 hours or on high for 3-4 hours.
- Add the cooked noodles in just before serving.
- Note: Feel free to mix and match the beans and veggies with what you have available in your fridge and pantry.
Nutrition Facts : Calories 193.2, Fat 1.9, SaturatedFat 0.4, Cholesterol 6.6, Sodium 971.5, Carbohydrate 36, Fiber 9.2, Sugar 7.2, Protein 10.5
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SLOW-COOKER VEGETABLE MINESTRONE SOUP RECIPE - EATINGWELL
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5/5 (3)Published 2018-11-11Total Time 6 hrs 30 minsCalories 222 per serving
- Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
- Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.
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- 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.
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- In a large slow cooker, combine the beans and water, cover and cook on high for 3 hours. Add the pancetta, cabbage, carrots, celery, onion, garlic and bay leaves and cook for 6 hours. Discard the bay leaves. Chop the pancetta and return it to the soup.
- Add the zucchini, green beans, tomatoes and tomato paste and cook on low for 2 hours. Stir in the basil and parsley and season the minestrone with salt and pepper.
- Spoon the cooked pasta into 8 bowls and ladle the soup on top. Pass grated cheese and olive oil at the table.
BEST EVER SLOW COOKER MINESTRONE SOUP - THE BUSY BAKER
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- Add the zucchini, beans, carrots, onion, celery, potatoes, green beans, garlic, spices, salt and pepper, canned diced tomatoes, tomato paste, and vegetable stock to your slow cooker and stir well to combine. Depending on the size of your slow cooker and how thick you like your minestrone soup, add between 6 and 7 cups of stock (I usually add about 6 at first and sometimes add up to 1/2 cup more).
- Add the lid and cook on high for 4-5 hours, stirring once or twice. The soup will thicken slightly as it cooks (thanks to the starch in the potatoes!).
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- Add the broth to your slow cooker and then stir in the tomatoes,beans, onion, garlic, and carrots. You can add the optional celery and green beans at this point as well.
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