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Crock Pot Minestrone Soup Recipe

 

Here is another easy-to-put-together crockpot recipe – this soup tastes great the day it is made and will freeze nicely as well for later, ready-to-eat dinners. If you put it together in the morning, you will have a great dinner in the evening. Serve it with a sandwich or fresh bread – it is very filling to be a meal of its own!

Slow Cooker Minestrone Soup

Ingredients:

  • 1/4 cup of Zesty Italian dressing
  • 1 cup chopped onions (1 medium)
  • 1/2 of cup chopped celery (1 stalk)
  • 1/2 cup chopped carrots (1 medium)
  • 1 can (19 fl oz) of diced tomatoes, undrained
  • 1 can  (19 fl oz.) of red kidney beans, drained, rinsed
  • 2 cans (10 fl oz. each) of vegetable broth
  • 2 cups of water
  • 1 tsp. of Italian seasoning
  • 1-1/2 cups  of small pasta shells, uncooked
  • 1/2 cup of grated Parmesan cheese

Directions:

  1. Heat dressing in a large non-stick skillet over medium-high heat.
  2.  Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally       Spoon into slow cooker.
  3.  Add tomatoes with their liquid, the beans, broth, water and Italian seasoning; stir. Cover with lid.
  4.  Cook on low for 6 hours (or on high for 3 hours).
  5.  Stir in pasta; cook 10 to 15 min. or until pasta is tender.
  6.  Sprinkle with cheese just before serving.

Hope you enjoy this recipe and send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated!

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minestrone-soup

About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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