cdkitchen > recipes > meals / dishes > soups & salads > soups > ethnic soups > minestrone > autumn vegetable minestrone
Autumn Vegetable Minestrone
recipe at a glance
0 stars - 1 review
ready in: over 5 hrs
0 stars - 1 review
ready in: over 5 hrs
serves/makes: 6
BROWSE MOREminestrone
ethnic soups
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ingredients
2 cans (14.5 ounce size) vegetable broth
1 can (18 oz size) crushed tomatoes -- undrained
3 medium carrots, chopped
3 small zucchini -- cut into 1/2" slices
1 medium yellow bell pepper -- cut into 1/2" pieces
8 medium green onions, sliced
2 cloves garlic, finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil
directions
Mix all ingredients except rice and basil in a 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender.
Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
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recipe id: 20314
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reviews
1 review
Guest: Spotter
What a strange recipe. This recipe calls for fresh basil, and then doesn't say what to do with it. Basil likes warmth, so mine is pretty sad come late autumn if it's alive at all.
Guest: Spotter
What a strange recipe. This recipe calls for fresh basil, and then doesn't say what to do with it. Basil likes warmth, so mine is pretty sad come late autumn if it's alive at all.
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