Slow Cooked Minestrone Soup Recipes

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HEARTY SLOW COOKER MINESTRONE SOUP



Hearty Slow Cooker Minestrone Soup image

Incredibly flavorful and rich, this minestrone soup is every bit as hearty as it is beautiful. Made easily in the slow cooker, this soup is perfect for a busy weeknight!

Provided by The Chunky Chef

Categories     Main Course

Time 6h20m

Number Of Ingredients 19

1 cup carrots, sliced
1 cup celery, sliced
1 1/2 cups yellow onion, diced
28 oz can diced tomatoes, with juices
2 Tbsp tomato paste
parmesan rind, or 1" chunk of parmesan
2-3 Tbsp minced garlic
2 bay leaves
1 1/4 Tbsp dried Italian seasoning
pinch of red pepper flakes
4 cups fat free vegetable stock or broth
2 cups water
2 Tbsp vegetable base
15 oz can dark red kidney beans, drained and rinsed
15 oz can cannelini beans, drained and rinsed
1 cup diced zucchini
1 1/2 cups dried ditalini or other small pasta
1 cup frozen cut green beans
1 1/2 cups baby spinach, roughly chopped

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!

Nutrition Facts : Calories 270 kcal, Carbohydrate 54 g, Protein 12 g, Fat 1 g, Sodium 1556 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving

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 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-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.

SPRUCED-UP SLOW COOKER MINESTRONE SOUP



Spruced-Up Slow Cooker Minestrone Soup image

Easy, hearty, slow cooker minestrone soup. We like to top ours with Cheddar cheese and serve with cornbread. It's even better the second day and leftovers freeze well.

Provided by crandolph

Time 4h15m

Yield 8

Number Of Ingredients 7

1 pound ground beef
2 (15 ounce) cans Beans, pinto, mature seeds, canned
2 (10.75 ounce) cans condensed minestrone soup
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans, undrained
1 (15 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
  • Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
  • Cook on Low for 6 to 8 hours or on High for 4 hours.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 32.7 g, Cholesterol 35.6 mg, Fat 11.5 g, Fiber 6.6 g, Protein 18.1 g, SaturatedFat 4 g, Sodium 1285.3 mg, Sugar 4.5 g

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

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

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