Slow-Cooker Minestrone

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  • Total Time

    Prep: 20 min. Cook: 6-1/2 hours


  • Makes

    12 servings (4 quarts)

  • 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, 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
  • Directions

  • Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until vegetables are tender, 6-8 hours. Stir in remaining ingredients. Cook, covered, on high until pasta is tender, about 30 minutes longer. 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

    1-1/3 cups: 165 calories, 1g fat (0 saturated fat), 0 cholesterol, 813mg sodium, 33g carbohydrate (6g sugars, 6g fiber), 7g protein.
    Source: Read Full Article