Easy slow cooker minestrone soup recipes - Comfort foods

Author: Judith Grimes

Comfort foods Main course Minestrone soup

This easy slow cooker soup is loaded with veggies, beans, and whole wheat pasta! It's also protein packed with red kidney beans and great northern beans.

Homemade Minestrone Soup (Slow Cooker)
Hearty Slow Cooker Minestrone Soup
Slow Cooker Minestrone Soup
Slow Cooker Vegetarian Minestrone

Homemade Minestrone Soup (Slow Cooker)

An easy to make, a minestrone soup recipe that tastes 1000 times better than the Olive Garden's version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It's also protein packed with red kidney beans and great northern beans. You'll be full for hours from this healthy, nutritious soup!
Provided by: Marzia
Total time: 275 minutes
Cook time: 265 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 21

Ingredients:

2 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1/4 cup sun-dried tomato pesto (homemade or store-bought)
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
4 - 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or 1/2 teaspoon dried)
2 bay leaves
salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
1 1/2 cups zucchini, diced
1 1/2 cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
2 1/2 cups baby spinach, chopped
Finely shredded Parmesan cheese, for serving (or Romano)

How to cook:

Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.

Notes: Slow Cooker Minestrone Soup (Gluten-Free), Minestrone soup is simple yet healthy and hearty. Grab your favorite vegetables, beans, gluten-free quinoa pasta, and let your slow cooker

Tags:

easy slow cooker minestrone soup hearty slow cooker minestrone soup homemade minestrone soup slow cooker

Hearty Slow Cooker Minestrone Soup

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
Total time: 380 minutes
Cook time: 360 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American,Italian
Number of ingredients: 19

Ingredients:

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

Nutrition:

How to cook:

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!

Notes: Slow-Cooker Vegetable Minestrone Soup Recipe, Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6-

Slow Cooker Minestrone Soup

This easy slow cooker soup is loaded with veggies, beans, and whole wheat pasta! It is the perfect meal for a cold day!
Provided by: Maria Lichty
Prep time: 15 minutes
Number of ingredients: 19

Ingredients:

1 small red or yellow onion diced
2 small carrots diced
2 celery stalks diced
4 cloves garlic minced
1 1/2 cups fresh green beans trimmed and cut into 1/2-inch pieces
1 28 oz can diced tomatoes, with juices
6 cups vegetable broth
1 15 oz can red kidney beans, rinsed and drained
1 15 oz can cannellini beans or Great Northern beans, rinsed and drained
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon red pepper flakes
1 small zucchini diced
1/2 cup dried whole wheat elbow pasta can use gluten-free pasta
1 cup chopped fresh spinach
Salt and black pepper to taste
Freshly-grated Parmesan cheese for serving, optional

How to cook:

Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach. Cook until pasta is tender. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese, if desired.
Note-for vegan, don't use the Parmesan cheese and for gluten-free, use gluten-free pasta.

Notes: Slow Cooker Minestrone Soup, To the slow cooker, add the diced tomatoes, white and red beans, carrots, celery, onion, tomato paste, garlic, and seasonings. Add the parmesan

Slow Cooker Vegetarian Minestrone

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
Total time: 395 minutes
Cook time: 375 minutes
Prep time: 20 minutes
Yields: 8 servings
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

Nutrition:

How to cook:

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.

Notes: Slow-Cooker Minestrone Recipe, 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,