Crock Pot Minestrone Recipes

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SLOW COOKER VEGETARIAN MINESTRONE



Slow Cooker Vegetarian Minestrone image

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

6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 ½ teaspoons dried oregano
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
½ cup elbow macaroni
4 cups chopped fresh spinach
¼ cup finely grated Parmesan cheese, or more to taste

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



Slow-Cooker Minestrone image

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

1 carton (32 ounces) vegetable or chicken stock
3 cups V8 or tomato juice
2 cups water
2 medium potatoes, peeled and chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small zucchini, chopped
1 cup uncooked ditalini or other small pasta
Grated Parmesan cheese, optional

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 MEXICAN MINESTRONE



Slow-Cooker Mexican Minestrone image

For a sensational suppertime soup, try this melting pot of cuisines-Italian minestrone with a Mexican influence. Plus, you need only 10 minutes to put it together in the slow cooker!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h35m

Yield 6

Number Of Ingredients 12

1 red bell pepper, cut into bite-size strips
1 clove garlic, finely chopped
1 can (15.25 oz) whole kernel sweet corn, drained
1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 can (2 1/4 oz) sliced ripe olives, drained
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa
1 tablespoon chili powder
1/4 teaspoon salt
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
1 bag (6 oz) fresh baby spinach leaves

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and spinach.
  • Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).
  • Stir in pasta and spinach until spinach is wilted. If cooking on Low, increase heat setting to High. Cover; cook 25 minutes longer or until pasta is tender. Serve immediately for soup consistency, or let stand for thicker, stew-like consistency.

Nutrition Facts : Calories 380, Carbohydrate 68 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 7 g, TransFat 0 g

SLOW-COOKED MINESTRONE SOUP



Slow-Cooked Minestrone Soup image

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

6 cups chicken broth
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium potato, peeled and cubed
1 cup cubed deli ham
1/3 cup chopped onion
1 small carrot, chopped
1 celery rib, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon minced garlic
1/2 cup uncooked elbow macaroni
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

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 VEGETABLE MINESTRONE



Slow-Cooker Vegetable Minestrone image

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

4 cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 oz)
2 garlic cloves, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired

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 BEEF MINESTRONE SOUP



Slow Cooker Beef Minestrone Soup image

Yield 8

Number Of Ingredients 18

1 pound ground beef
1 (14.5 ounce) can diced tomatoes (do not drain)
2 cups carrots (chopped)
2 cups potatoes (chopped)
1 1/2 cups celery (chopped)
1 yellow onion (diced)
3 teaspoons minced garlic
1 Tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
4 cups beef stock
2 cups water
3 cups tomato juice
1 (15 ounce) can red kidney beans (drained and rinsed)
1 (15 ounce) can cannellini beans (drained and rinsed)
1 1/2 cups zucchini (diced)
1 cup ditalini pasta (uncooked)
1 (15 ounce) can green beans (drained)

Steps:

  • In a medium skillet, brown ground beef until completely cooked.
  • Place your ground beef, diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt and pepper into your slow cooker.
  • Add in beef stock, water, and tomato juice.
  • Cover and cook on low heat 6-8 hours or high 3-4 hours.
  • After cooking time is up, add in red kidney beans, cannellini beans, zucchini, pasta, and green beans. Cook on high heat for an additional 15 minutes or until pasta is tender.

SLOW-COOKER VEGETARIAN MINESTRONE



Slow-Cooker Vegetarian Minestrone image

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

8 ounces dried cannellini beans (about 1 cup)
3 medium carrots, sliced 1/2 inch thick
3 cloves garlic, thinly sliced
2 bay leaves
2 large stalks celery, sliced into 1/2-inch pieces
1 medium sweet potato (about 10 ounces), peeled and cut into 1/2-inch pieces
1 medium yellow onion, chopped
1/4 teaspoon crushed red pepper flakes
Parmesan rind, optional, for simmering
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
One 28-ounce can diced tomatoes
3 tablespoons tomato paste
2 cups thinly sliced curly kale
Freshly grated Parmesan, for serving
Sliced toasted baguette, for serving
Cooked ditalini pasta, for serving, optional

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.

CROCK POT VEGETARIAN MINESTRONE SOUP



Crock Pot Vegetarian Minestrone Soup image

Make and share this Crock Pot Vegetarian Minestrone Soup recipe from Food.com.

Provided by mersaydees

Categories     Onions

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 16

6 cups vegetable broth
2 carrots, chopped
2 large onions, chopped
3 celery ribs, chopped
2 garlic cloves, minced
1 small zucchini, cubed
1 handful fresh kale, chopped
1/2 cup barley (dry)
1 (14 1/2 ounce) can chickpeas or 1 (14 1/2 ounce) can white kidney beans, drained
1 tablespoon fresh parsley, minced
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 (28 ounce) can crushed Italian tomatoes
1 teaspoon salt
1/4 teaspoon pepper
grated cheese (garnish)

Steps:

  • Combine all ingredients except cheese in slow cooker.
  • Cover.
  • Cook on Low 6-8 hours or until vegetables are tender.
  • Serve topped with grated cheese.

Nutrition Facts : Calories 197.2, Fat 1.6, SaturatedFat 0.2, Sodium 635.2, Carbohydrate 40.4, Fiber 9.4, Sugar 7.6, Protein 7.7

CROCK POT GROUND BEEF MINESTRONE SOUP



Crock Pot Ground Beef Minestrone Soup image

My husband and I were lifting the lid about every 15 minutes to taste the broth because it tasted so delicious to us. I slapped this recipe together yesterday for the first time and we will definitely be making this again and again. This experiment came out way better than expected. I hope you enjoy this as much as we did. I love soup loaded with vegetables in a flavorful tomato based broth. I was looking to use up two thawed uncooked hamburger patties along with a bunch of fresh veggies I had in my fridge.

Provided by Jenniegal

Categories     Low Protein

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

1/3 lb ground beef
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
2 garlic cloves, pressed
2 carrots, sliced
2 medium potatoes, cubed
1 zucchini, sliced & quartered
1 cup green beans, pieces
1 (28 ounce) can crushed tomatoes
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons parsley
1/2 tablespoon sugar
1 tablespoon Worcestershire sauce
4 beef bouillon cubes
2 chicken bouillon cubes
3 cups water

Steps:

  • Brown ground beef along with onion, celery, green pepper, and garlic.
  • Boil 3 C of water and mix in beef & chicken bouillon.
  • Put all ingredients into crock pot and stir.
  • Cook on high 2 hours, low for 3 - 5 hours or if you want to extend the cooking time all on low for 8 - 10 hours or to your desired doneness of the veggies.

Nutrition Facts : Calories 186.7, Fat 4.6, SaturatedFat 1.7, Cholesterol 17.5, Sodium 1012.7, Carbohydrate 29.6, Fiber 5.4, Sugar 9.9, Protein 9

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From therecipes.info


DELICIOUS CROCKPOT MINESTRONE SOUP - MARCELLINA IN CUCINA
2018-09-19 Scrape onion mixture into the crockpot (slow cooker). Pour a cup of water into the fry pan and scrape up the browned bits. Pour into crockpot. To the crockpot, add parboiled bean mix and remaining ingredients except pasta. Stir and cook on high for 7 hours. Stir in the pasta and cook for another hour.
From marcellinaincucina.com


SLOW COOKER MINESTRONE SOUP - LOVE IN MY OVEN
2021-02-23 Instructions. To the slow cooker, add the diced tomatoes, white and red beans, carrots, celery, onion, tomato paste, garlic, and seasonings. Add the parmesan rind, along with the vegetable stock and water, and stir with a large spoon to combine. Set the slow cooker on low for 6-8 hours or high for 3-4 hours.
From loveinmyoven.com


MINESTRONE SOUP RECIPE {STOVETOP, SLOW COOKER OR INSTANT POT}
2014-07-15 Instant Pot Directions: Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes. Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper.
From skinnytaste.com


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