Crock Pot Minestrone Recipes

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.

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.

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.

Steps:

• Combine all ingredients except cheese in slow cooker.
• Cover.
• Cook on Low 6-8 hours or until vegetables are tender.
• Serve topped with grated cheese.

Steps:

• Mix all ingredients except pasta and cheese in a 4-5 quart crock pot.
• Cover crock pot and cook on LOW for 7 to 8 hours until vegetables are tender.
• Stir in pasta.
• Cover and cook on HIGH setting for 15-25 minutes until pasta is tender.
• Sprinkle each serving with freshly grated Parmesan cheese.