Slow-Cooker Minestrone
“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 flavour of a high-effort dish.” —Erin Raatjes, New Lenox, Illinois
| Servings | Prep Time | Cook Time |
| 12servings | 20minutes | 6-1/2hours |
| Servings | Prep Time |
| 12servings | 20minutes |
| Cook Time |
| 6-1/2hours |
Ingredients
- 1 carton vegetable or chicken stock 32 ounces
- 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 diced tomatoes 14-1/2 ounces, 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 kidney beans 16 ounces, rinsed and drained
- 1 can cannellini beans 15 ounces, rinsed and drained
- 1 can cut green beans 14-1/2 ounces, drained
- 1 small zucchini chopped
- 1 cup uncooked ditalini or other small pasta
- grated Parmesan cheese optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
Nutrition Facts
1-1/3 cups: 165 calories, 1g fat (0 saturated fat), 0 cholesterol, 813mg sodium, 33g carbohydrate (6g sugars, 6g fibre), 7g protein.
