Best Slow Cooker Minestrone Recipes

SLOW-COOKER MINESTRONE

Steps:

• 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.

SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• 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.

SLOW COOKER BEEF MINESTRONE SOUP

Steps:

• In a medium skillet, brown ground beef until completely cooked.
• Place your ground beef, diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt and pepper into your slow cooker.
• Add in beef stock, water, and tomato juice.
• Cover and cook on low heat 6-8 hours or high 3-4 hours.
• After cooking time is up, add in red kidney beans, cannellini beans, zucchini, pasta, and green beans. Cook on high heat for an additional 15 minutes or until pasta is tender.

SLOW-COOKER VEGETABLE MINESTRONE

Steps:

• In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

HEARTY SLOW COOKER MINESTRONE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in the beans, spinach and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese. Freeze option: Cool soup and transfer to freezer containers. Freeze for up to 3 months. To use frozen soup, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle with cheese.

EASY SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
• Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
• Add ditalini and cook for 1 more hour. Stir in pesto and serve.

MINESTRONE SOUP (CROCK POT / SLOW COOKER)

Steps:

• In a crock pot, combine beef with water, onion, salt, thyme, parsley, pepper, and tomatoes. Cover and cook on low for 7 to 9 hours. Remove beef bones (if using beef shank); cut up meat and return to pot. Turn control to high. Add zucchini, beans, cabbage, and macaroni. Cover and cook on high for 30-45 minutes or until the macaroni/vegetables are tender. Sprinkle with cheese.

SLOW-COOKER VEGETARIAN MINESTRONE

Steps:

• Add the beans, carrots, garlic, bay leaves, celery, sweet potato, onion, crushed red pepper flakes, Parmesan rind, if using, 1 tablespoon salt and a few grinds of black pepper to the insert of a 6-quart slow cooker. Stir in the crushed tomatoes, diced tomatoes, tomato paste and 4 cups water. Cover and cook until the beans are tender, 6 hours on high or 8 hours on low.
• Stir in the kale, cover and let simmer until just wilted, about 10 minutes. Ladle the soup into bowls and garnish with freshly grated Parmesan. Serve with toasted baguette, if desired.
• If using pasta, spoon 1/2 cup cooked pasta into each bowl and ladle the soup on top. Store the pasta and soup in separate containers.

SPRUCED-UP SLOW COOKER MINESTRONE SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
• Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
• Cook on Low for 6 to 8 hours or on High for 4 hours.

SLOW-COOKER MEDITERRANEAN MINESTRONE CASSEROLE

Steps:

• Mix all ingredients except green beans, macaroni and cheese in 3- to 4-quart slow cooker.
• Cover and cook on Low heat setting 6 to 8 hours.
• Stir in green beans and macaroni. Increase heat setting to High. Cover and cook about 20 minutes or until beans and macaroni are tender. Sprinkle with cheese.

SLOW-COOKER BEAN AND SAUSAGE MINESTRONE

Steps:

• If bean soup mix comes with seasoning mix, discard it. Heat beans and 8 cups water to boiling in 4-quart saucepan; reduce heat to low. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
• Cook sausage and onion in 10-inch nonstick skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain if necessary.
• Drain beans and discard water. Mix beans, sausage mixture, carrots, broth and 2 cups water in 5- to 6-quart slow cooker.
• Cover and cook on Low heat setting 8 to 9 hours.
• Stir in tomatoes and pasta. Increase heat setting to High. Cover and cook about 30 minutes or until pasta is tender. Sprinkle individual servings with cheese and parsley.

MICHELLE'S CREAMY MINESTRONE (SLOW COOKER)

Steps:

• Heat olive oil in a skillet over medium heat. Add pancetta, leek, and garlic; cook and stir until browned, about 5 minutes.
• Transfer pancetta and leek to a slow cooker; add chicken broth, kidney beans, potatoes, beef broth, tomatoes, carrots, green beans, corn, celery, parsley, black pepper, basil, and salt. Cook on Low until vegetables are tender, about 4 hours.
• Transfer about half the vegetables from the slow cooker to a blender using a slotted spoon. Cover blender and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour vegetable puree back into the slow cooker. Stir in garbanzo beans, cream, pasta, and 1/2 cup Parmesan cheese. Cook soup on High until flavors blend and pasta is cooked, about 1 hour.
• Serve with remaining Parmesan cheese sprinkled on top.

SLOW-COOKER MEXICAN MINESTRONE

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and spinach.
• Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).
• Stir in pasta and spinach until spinach is wilted. If cooking on Low, increase heat setting to High. Cover; cook 25 minutes longer or until pasta is tender. Serve immediately for soup consistency, or let stand for thicker, stew-like consistency.

SLOW-COOKER PESTO MINESTRONE

Steps:

• Toss the carrots, leeks, potatoes and fennel with the olive oil in a 6- to 8-quart slow cooker. Add 5 cups water, the tomatoes, parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt and a few grinds of pepper. Cover and cook on high until the vegetables are tender, 7 to 8 hours.
• Uncover and stir in the beans and ditalini. Cover and continue cooking on high until the pasta is al dente, about 15 minutes. Remove the parmesan rind. Stir in the remaining 1 tablespoon pesto and season with salt and pepper. Top each serving with more pesto, the parmesan and fennel fronds. Serve with the focaccia.

VEGETABLE MINESTRONE - SLOW COOKER

Steps:

• Mix all ingredients except pasta and cheese into a 4-5 quart slow cooker.
• Cover and cook on low 7-8 hours or until veggies are tender.
• Stir in pasta. Cover and cook on high heat setting 15-20 min or until pasta is tender. Sprinkle each serving with cheese.

SLOW-COOKER VEGETABLE MINESTRONE

Steps:

• In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW COOKER MINESTRONE SOUP

Steps:

• Prepare meat and vegetables.
• In a 4 quart slow cooker, combine all ingredients including spices. Cook on Low for 9 to 10 hours.
• If you don't have alphabet macaroni use broken pieces of spagetti.

SLOW COOKER VEGETABLE MINESTRONE

Steps:

• 1. In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese. 2. Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender. 3. Stir in pasta. Cover; cook on High heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

SLOW COOKER MINESTRONE SOUP

Steps:

• Add all your ingredients into the slow cooker with the exception of the noodles.
• Cook on low for 4-6 hours or on high for 3-4 hours.
• Add the cooked noodles in just before serving.
• Note: Feel free to mix and match the beans and veggies with what you have available in your fridge and pantry.

MINESTRONE GOULASH -- SLOW COOKER

Steps:

• 1. Directions •Turn on the crock pot to high. Set aside. •In a large skillet, brown the lean ground beef in the olive oil. •When the ground beef is just getting brown, add the onion. Cook until the onion gets soft. •Now, add the chopped garlic and spices. Cook only about 30 seconds. Don't burn it. •Put the beef, onion, garlic and spices in the preheated slow cooker, •Add all the canned ingredients. Stir gently to keep from breaking up the ingredients. •When the ingredients begin to simmer, stir the goulash one last time and turn the slow cooker down to low. It can continue to cook on low for up to 6 hours. •Serve it with optional sides of tortilla chips, cheese, sour cream, etc.