Michelles Creamy Minestrone Slow Cooker Recipes

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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 VEGGIE LOVER'S MINESTRONE



Slow-Cooker Veggie Lover's Minestrone image

Looking for an Italian slow cooked dinner using veggies and pasta? Then try this meatless minestrone soup featuring Muir Glen® tomatoes and beans.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h10m

Yield 8

Number Of Ingredients 13

1 carton (32 oz) vegetable broth (4 cups)
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 box (9 oz) frozen baby lima beans, thawed
2 medium onions, chopped (1 1/2 cups)
2 medium carrots, chopped (3/4 cup)
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
1 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1 medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1 container (7 oz) refrigerated basil pesto
1/2 cup shaved Parmesan cheese (2 oz)

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix broth, tomatoes, lima beans, onions, carrots, garlic, salt and pepper.
  • Cover; cook on Low heat setting 6 hours. Stir in pasta, zucchini and yellow squash. Cover; cook 1 hour longer or until vegetables are tender. Top individual servings with pesto and cheese.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Fat 2 1/2, Fiber 5 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1240 mg

MICHELE'S MINESTRONE



Michele's Minestrone image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 carrots
2 medium-size boiling potatoes
8 cups chicken, beef, or vegetable broth or water
1 cup canned cannellini beans, drained and rinsed
1 package (10 ounces) frozen chopped spinach, thawed
1 cup elbow macaroni, small shells, or orzo
Salt and freshly ground pepper
1/4 to 1/3 cup grated Parmesan or Romano cheese

Steps:

  • First, peel and thinly slice the carrots. Peel the potatoes and cut them into a 1/2-inch dice. In a large saucepan place the broth, carrots, and potatoes. Bring to a boil over medium heat, and then reduce heat to low, cover, and simmer until the potatoes are tender, about 10 minutes. Then add the beans, spinach, and pasta to the soup. Bring the soup back to a boil, cover and simmer over medium heat until the pasta is cooked, about 10 minutes. Season to taste with salt and pepper, and remove from heat. Add the cheese, stirring until it is softened. Ladle into bowls and serve immediately.

CREAMY SLOW COOKER MINESTRONE SOUP



Creamy Slow Cooker Minestrone Soup image

My husband bought me a mixed bag of vegetables that I wasn't exactly sure what to do with, so I made myself the perfect soup to warm up with on a cold snowy day.

Provided by CookingWithJessieiii

Categories     Vegetable

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 onion
1 parsnip
1 large carrot
1 turnip
1 (540 ml) can red kidney beans
2 cups noodles, of your choice
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1/2 a box chicken stock
1 teaspoon salt and pepper, to taste
1 cup shredded cheese, of choice
1/2 a 250g block cream cheese

Steps:

  • Pour 1 can red kidney beans, 1 can crushed tomato, and 1 can tomato sauce in crockpot.
  • Dice all vegetables into small cubes, and dump into crock pot.
  • Pour in chicken stock until about 3/4 full, and stir everything together.
  • Turn crock pot on high and let sit until the vegetables are tender (approximately 5 hours).
  • Add noodles, and let cook for about a half hour or until they are to the density of your liking.
  • Stir in shredded cheese, and 1/2 block of cream cheese. Let simmer until melted and enjoy!
  • Add salt and pepper to taste.

Nutrition Facts : Calories 264.7, Fat 6, SaturatedFat 3.2, Cholesterol 22.7, Sodium 582.8, Carbohydrate 41.6, Fiber 9.4, Sugar 4.2, Protein 14.4

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

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.

CLASSIC MINESTRONE FOR THE SLOW COOKER



Classic Minestrone for the Slow Cooker image

Just a yummy soup that is super easy to prepare, since it is made in the crock pot. A Cuisine at Home recipe.

Provided by SkinnyMinnie

Categories     Clear Soup

Time 6h45m

Yield 10 serving(s)

Number Of Ingredients 18

2 quarts chicken broth
1 cup carrot, diced
1 cup celery, sliced
1 cup green cabbage, shredded
1/2 cup onion, diced
1/2 cup fennel, diced
1 zucchini, cut into 1/2-inch slices
1 yellow squash, cut into 1/2 ' slices
1 (14 ounce) can red kidney beans, drained
1 (14 ounce) can crushed tomatoes
2 teaspoons dried basil
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon garlic, minced
3/4 cup dry elbow macaroni
1/4 cup fresh parsley, chopped
1/2 cup parmesan cheese, shredded
1/4 cup fresh basil, chopped

Steps:

  • Combine broth, carrots, celery, cabbage, onion, diced fennel, zucchini, summer squash, kidney beans, tomatoes, basil, salt, pepper and garlic in a 6 quart slow cooker.
  • Cook minestrone on low-heat setting until vegetables are tender, about 6 hours.
  • Turn slow cooker to high-heat setting, and add the macaroni. Cover and cook until macaroni is tender, 15-20 minute.
  • To serve, stir parsley into soup; garnish each serving with Parmesan and basil.

Nutrition Facts : Calories 167.6, Fat 3.2, SaturatedFat 1.3, Cholesterol 4.4, Sodium 1101.2, Carbohydrate 23.6, Fiber 5.5, Sugar 3.3, Protein 12.1

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

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

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