Crockpotminestronesoup Recipes

HEARTY SLOW COOKER MINESTRONE SOUP

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!

SLOW COOKER VEGETARIAN MINESTRONE

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.

HEARTY SLOW COOKER MINESTRONE SOUP

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.

SLOW-COOKER MINESTRONE

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.

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

CROCK POT MINESTRONE SOUP

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.

MINESTRONE SOUP (CROCK POT / SLOW COOKER)

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.