Easy Slowcooker Minestrone Recipes

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-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 & EASY MINESTRONE

Slow & Easy Minestrone image

Hot soup on a cold day is something I just can't get enough of. It's a snap to put together, and I don't have to wash pots and pans after a relaxing meal. -Sally Goeb, New Egypt, New Jersey

Provided by Taste of Home

Categories Lunch

Time 7h25m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 13

Ingredients

1 can (28 ounces) diced tomatoes, undrained
3 celery ribs, cut into 1/2-inch slices
2 medium carrots, cut into 1/2-inch slices
2 small zucchini, halved and cut into 3/4-inch slices
2 cups vegetable broth
1 cup shredded cabbage
1/4 pound sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon salt
1/3 cup quick-cooking barley
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 7-9 hours., Cook barley according to package directions; stir into soup. Add beans; heat through.

Nutrition Facts : Calories 154 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1002mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 9g 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

Ingredients

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

EASY SLOW COOKER VEGETARIAN MINESTRONE

Easy Slow Cooker Vegetarian Minestrone image

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

Ingredients

1 tablespoon olive oil
1 medium zucchini, diced
1 medium onion, minced
1 large carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
salt and ground black pepper to taste
6 cups vegetable stock
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (14.5 ounce) can undrained diced tomatoes
¼ pound fresh green beans, trimmed
½ cup uncooked ditalini pasta
¼ cup pesto

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 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

Ingredients

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.

SLOW COOKER MINESTRONE SOUP

Slow Cooker Minestrone Soup image

On a busy, day, I start cooking this soup in the morning before work. When I return home, the aroma is fantastic and dinner is ready. Easy, delicious & hearty!

Provided by MasakoHI

Categories Spaghetti

Time 10h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs stewing beef, cut into bite-size pieces
8 -10 cups water
1 onion, chopped
1 garlic clove, minced
2 cups whole canned tomatoes or 2 cups stewed canned tomatoes
1 teaspoon salt
1 teaspoon basil
1 teaspoon marjoram leaves
1/4 teaspoon ground pepper
2 -3 carrots, sliced
1 -2 zucchini, sliced
1 (15 1/2 ounce) canned kidney beans, drained
1/2 cup alphabet pasta, uncooked

Steps:

Prepare meat and vegetables.
In a 4 quart slow cooker, combine all ingredients including spices. Cook on Low for 9 to 10 hours.
If you don't have alphabet macaroni use broken pieces of spagetti.

Nutrition Facts : Calories 381.6, Fat 22.4, SaturatedFat 8.9, Cholesterol 76, Sodium 612.2, Carbohydrate 19.2, Fiber 4.1, Sugar 4.4, Protein 25.5