Crock Pot Winter Minestrone Soup Recipes

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

Ingredients

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 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

Ingredients

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-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

Ingredients

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.

CROCK POT MINESTRONE SOUP

Crock Pot Minestrone Soup image

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

Provided by Haversac

Categories Vegetable

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

4 cups vegetable broth
4 cups tomato juice
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 garlic cloves, minced
1 cup sliced mushrooms
2 (14 ounce) cans diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta
parmesan cheese

Steps:

Mix all ingredients except pasta and cheese in a 4-5 quart crock pot.
Cover crock pot and cook on LOW for 7 to 8 hours until vegetables are tender.
Stir in pasta.
Cover and cook on HIGH setting for 15-25 minutes until pasta is tender.
Sprinkle each serving with freshly grated Parmesan cheese.

Nutrition Facts : Calories 91.2, Fat 0.4, SaturatedFat 0.1, Sodium 569, Carbohydrate 20, Fiber 2.3, Sugar 6.7, Protein 3.3

CROCK POT WINTER MINESTRONE SOUP

Crock Pot Winter Minestrone Soup image

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

Ingredients

1 lb chicken sausage, in 3/4 inch slices
2 1/2 cups winter squash, peeled and cubed
1 1/2 cups potatoes, peeled and cubed
2 medium fennel bulbs, trimmed and cubed
1 large onion, chopped
2 garlic cloves, minced
4 cups fresh spinach or 4 cups kale, chopped
1 (15 ounce) can red kidney beans, rinsed and drained
1/2 teaspoon salt, substitute
1/2 teaspoon dried sage, crushed
1/2 teaspoon white pepper
6 cups low sodium chicken broth
1 cup dry white wine (or more broth)

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

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