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Garden Fresh Slow Cooker Minestrone Soup
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- #54968
Squash, carrots and green beans slow-cooked in broth with tomatoes and pasta make a fresh and healthy soup whether from the garden or the produce aisle.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
4 cups vegetable or chicken broth
4 cups diced fresh tomatoes
1 tablespoon minced fresh basil leaves
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 cup sliced carrots
1 cup chopped celery
1/2 chopped onion
1 cup diced zucchini
1 cup diced yellow squash
1 cup sliced green beans
2 cloves garlic, finely chopped
1 bay leaf
1 1/2 cup uncooked rotini or macaroni pasta
Garnish
basil pesto
fresh grated Parmesan cheese
directions
Combine all the ingredients except the pasta, pesto, and Parmesan in a crock pot. Cover and cook on low heat for 4 hours or until the vegetables are tender.
Turn the crock pot to high heat and add the pasta. Mix well, cover the crock pot and cook on high heat for 20 minutes or until the pasta is tender. Remove the bay leaf.
Divide the minestrone between individual soup bowls. Garnish each serving with a spoonful of pesto and sprinkle with Parmesan cheese.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
181 calories, 3 grams fat, 34 grams carbohydrates, 7 grams protein per serving. This recipe is low in fat.
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reviews & comments
November 16, 2013
Being that it's well past prime produce season I thought this might be a good recipe to try using the grocery store produce that is available since it would stew for a long time. Turned out quite delicious. I didn't modify a thing. I honestly wouldn't waste really good fresh in-season produce on this only because of the long cooking time so it's perfect for the winter months when most produce just isn't quite as good.