Slow-Cooked Minestrone

Try this slow cooker version of the popular tomato-based soup that combines beef, beans, pasta, and vegetables into one slow-simmering main dish.

Slow-Cooked Minestrone Enlarge Image
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41 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
20 mins
Cook:
8 hrs to 9 hrs (low) or 4 hours (high)
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Slow-Cooked Minestrone

Ingredients
1
pound boneless beef chuck, cut into 1/2-inch cubes
2
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano (undrained)
2
14 ounce can beef broth
1
15 ounce can cannellini beans, rinsed and drained
1
15 ounce can red kidney beans, rinsed and drained
1
cup thinly sliced carrots (2 medium)
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
cup dried bow tie pasta
1
medium yellow summer squash, halved lengthwise and sliced
 
Salt and freshly ground pepper
 
Grated Parmesan cheese (optional)

Directions

  1. In 5- to 5-1/2-quart slow cooker; combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Add pasta and squash to cooker (if using low-heat setting, turn to high-heat setting). Cover and cook 30 to 45 minutes more or until pasta is tender. Season with salt and pepper. Top with Parmesan cheese. Makes 8 servings.

Nutrition Facts

(Slow-Cooked Minestrone)
    Per serving:
  • 220 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 25 mg chol.,
  • 1266 mg sodium,
  • 30 g carb.,
  • 7 g fiber,
  • 7 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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