Slow Cooker Bean And Sausage Minestrone Recipes

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.

SLOW-COOKER TWO-BEAN MINESTRONE

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except macaroni and pesto.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in macaroni. Cover; cook on Low heat setting about 15 minutes or until macaroni is tender. Top each serving with spoonful of pesto.

SLOW COOKER MINESTRONE SOUP WITH ITALIAN SAUSAGE AND PESTO

Steps:

• In a large soup pot, brown the Italian sausage over medium to medium-high heat. Drain the fat.
• Meanwhile, chop the onion, celery, carrots, and garlic.
• Add the tomato paste, onions, celery, carrots, garlic, and dried oregano.
• Saute for about 5 minutes.
• Add the can of Italian tomatoes and chicken broth. Turn the heat to high and bring to a boil.
• Reduce the heat to a simmer and cook for about 30-45 minutes, until all the carrots are tender.
• Add both cans of beans, the zucchini, yellow squash, and dry pasta. Bring to a boil, then reduce to a simmer.
• Simmer another 10 minutes, until the pasta is cooked.
• At this point, you can add another cup or two of chicken broth, if you feel like it's not "soupy" enough.
• Turn off the heat and stir in the baby spinach. I like to roughly chop mine so it's easier to eat, but you don't have to!
• Wait about 5 minutes for the spinach to wilt, and then it's ready to serve. Season with salt and pepper. (I actually didn't add any! Sign of a killer soup, right?)
• Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.

SLOW-COOKER BEAN AND SAUSAGE MINESTRONE

Steps:

• If bean soup mix comes with seasoning mix, discard it. Heat beans and 8 cups water to boiling in 4-quart saucepan; reduce heat to low. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
• Cook sausage and onion in 10-inch nonstick skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain if necessary.
• Drain beans and discard water. Mix beans, sausage mixture, carrots, broth and 2 cups water in 5- to 6-quart slow cooker.
• Cover and cook on Low heat setting 8 to 9 hours.
• Stir in tomatoes and pasta. Increase heat setting to High. Cover and cook about 30 minutes or until pasta is tender. Sprinkle individual servings with cheese and parsley.

HEARTY SAUSAGE MINESTRONE

Steps:

• In a Dutch oven, cook sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longer pink and onion is tender, breaking sausage into crumbles; drain., Stir in tomatoes, beans, broth, garlic powder and pepper; bring to a boil. Add pasta; cook, covered, 6-8 minutes or until pasta is tender. Freeze option: Freeze cooled minestrone in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

MINESTRONE WITH ITALIAN SAUSAGE

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

MINESTRONE WITH ITALIAN SAUSAGE

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
• Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.
• Stir in macaroni, zucchini and frozen green beans. Heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.

SLOW-COOKER VEGETARIAN MINESTRONE

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.

SOPRANOS-STYLE SAUSAGE MINESTRONE

Steps:

• Cook sausage in a big skillet over high heat, breaking up any large pieces, until it is no longer pink.
• Transfer sausage to the insert of a 5-7 quart slow cooker.
• Remove all but 2 tablespoons of fat from the skillet and add the olive oil.
• Add in the prosciutto and saute for 2 minutes, until it begins to get crisp.
• Add in onions, carrots, celery, rosemary, and saute until the onions begin to soften, about 5 minutes.
• Deglaze the pan with the wine and boil until the wine is reduced by half, about 3 minutes.
• Add in the tomatoes and cook for 2 minutes.
• Transfer the contents of the skillet to the slow-cooker insert; stir in the potatoes, beans, zucchini, lentils, escarole, cheese rind, and broth.
• Cover and cook on LOW for 8-10 hours, until the soup is thickened and the lentils are softened.

ITALIAN SAUSAGE MINESTRONE FOR TWO

Steps:

• In a Dutch oven, cook sausage over medium heat until no longer pink; drain., In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaf, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in ditalini; return to a boil. Reduce heat and cook, uncovered, for 6-8 minutes or until pasta is tender. Discard bay leaf. Serve with cheese.

MINESTRONE AND SAUSAGE SOUP

Steps:

• Brown sausage in skillet until fully cooked; drain excess grease.
• In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. Simmer until veggies become tender, about 20-30 minutes.
• In a separate pot, cook pasta according to directions. When noodles are done, add to soup and mix in cooked sausage.
• Top with shredded Parmesan cheese and serve.

ITALIAN SAUSAGE MINESTRONE

Steps:

• In a Dutch oven, cook sausage over medium heat until no longer pink; drain., In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, adding pasta during the last 6-8 minutes. Cook, uncovered, until pasta is tender., Freeze option: Before adding pasta, cool soup. Freeze soup and cheese separately in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese.