Slow Cooker Minestrone Soup

FabFood
  • Recipe Comments
  • Max 5 stars
    0
    My Rating
    (0 Ratings)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
Recipe for Slow Cooker Minestrone Soup

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon dried Italian seasoning
  • 1 can (14.5 ounces) basil, oregano, and garlic-flavored diced tomatoes
  • 1 cup finely diced carrots
  • 1 cup finely diced celery
  • 1 cup finely diced zucchini
  • 1 cup string beans, cut into 1/2-inch pieces
  • 2 cups shredded cabbage
  • 1 cup peeled and finely diced potatoes
  • 1 tablespoon salt
  • 1/2 teaspoon finely ground black pepper
  • 8 cups water
  • 1 can (19 ounces) red kidney beans, drained and rinsed under cold water
  • 1 1/2 cups ditalini (small tube shaped pasta)
  • 1/2 cup freshly grated Parmesan or Pecorino Romano cheese

Directions

  1. Preparation Time: 20 Minutes
  2. Cooking Time: Low 8 Hours
  3. 1. Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.
  4. 2. Heat the olive oil in a large nonstick skillet over medium heat.  Add the onion and garlic and cook until soft, 7 to 8 minutes.  Add the Italian seasoning, tomatoes, carrots, celery, and zucchini and cook for 5 minutes.
  5. 3. Place the cooked vegetable mixture in the slow cooker.  Add the string beans, cabbage, potatoes, salt, pepper, and water.  Stir to combine.
  6. 4. Cover and cook on low for 8 hours. Add th kidney beans and pasta 20 minutes before serving.  Cook until the pasta is tender. 
  7. 5. Stir in the cheese and serve immediately.
  8. Nutritional Information Per Serving:
  9. 297 Calories (27 From Fat); 10 g Fat ( 2 g Saturated); 4 mg Cholesterol; 1770 mg Sodium; 42 g Carbohydrate; 9 g Dietary Fiber; 12 g Protein.

recommended for you