Slow-Cooker Minestrone

Slow-Cooker Minestrone Recipe photo by Taste of Home

  • Total Time: Prep: 20 min. Cook: 6-1/2 hours
  • Makes; 12 servings (4 quarts)

     

Ingredients

  • 1 carton (32 ounces) vegetable or chicken stock
  • 3 cups V8 or tomato juice
  • 2 cups water
  • 2 medium potatoes, peeled and chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 small zucchini, chopped
  • 1 cup uncooked ditalini or other small pasta
  • Grated Parmesan cheese, optional

Directions

  • 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.

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SOURCE: Taste of Home

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