Homemade Minestrone Soup (Slow Cooker)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 140.2
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 786.2 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 7.1 g
  • Protein: 6.1 g

View full nutritional breakdown of Homemade Minestrone Soup (Slow Cooker) calories by ingredient


Introduction

An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Gardenís version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. Itís also protein packed with red kidney beans and great northern beans. Youíll be full for hours from this healthy, nutritious soup! An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Gardenís version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. Itís also protein packed with red kidney beans and great northern beans. Youíll be full for hours from this healthy, nutritious soup!
Number of Servings: 8

Ingredients

    3 cup Del Monte Diced Tomatoes, No Salt Added
    .1 cup Tomato Paste
    0.25 cup Classico Sundried Tomato Pesto
    5 cup Swanson Vegetable Stock Certified Organic (by LAOKEEFE)
    2 cup (8 fl oz) Water, tap
    1 cup, chopped Carrots, raw
    1 stalk, large (11"-12" long) Celery, raw
    .5 cup, chopped Onions, raw
    5 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE)
    1 tsp Oregano, ground
    1 tbsp Rosemary
    1 tsp, crumbled Bay Leaf
    1.25 cup Beans, red kidney
    190 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
    1.5 cup Barilla Ditalini Pasta (cooked) (by IMJUSTDUCKIE)
    1 cup green bean, canned, great value

Directions

INSTRUCTIONS
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. Seasonw ith 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.

Serving Size:†Makes 8 1-cup servings

TAGS:  Vegetarian Meals |