Best Ever Slow Cooker Minestrone Soup Recipe
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BEST EVER SLOW COOKER MINESTRONE SOUP
Ingredients
* 1 small zucchini, chopped
* 1 cup kidney beans (canned)
* 1 cup white beans (canned)
* 2 medium carrots, chopped
* 1 medium onion, diced
* 2 stalks celery, chopped
* 1 cup red potatoes, chopped, skins on
* 3/4 cup green beans (cut, frozen)
* 3 cloves garlic, finely chopped
* 1/2 teaspoon cumin
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* salt and pepper (to taste)
* 1 cup diced tomatoes (canned)
* 1 tablespoon tomato paste
* 6-7 cups vegetable stock
* 1 cup dried pasta noodles (fusilli, macaroni, or small shells)
* parmesan cheese (for serving)
* fresh parsley (for serving)
Instructions
* Add the zucchini, beans, carrots, onion, celery, potatoes, green beans, garlic, spices, salt and pepper, canned diced tomatoes, tomato paste, and vegetable stock to your slow cooker and stir well to combine. Depending on the size of your slow cooker and how thick you like your minestrone soup, add between 6 and 7 cups of stock (I usually add about 6 at first and sometimes add up to 1/2 cup more).
* Add the lid and cook on high for 4-5 hours, stirring once or twice. The soup will thicken slightly as it cooks (thanks to the starch in the potatoes!).
* Add the pasta and cook for 15 more minutes or until the pasta is al dente.
* Serve with some grated or shaved parmesan and some freshly chopped parsley.
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Slow Cooker Minestrone Soup Recipe
Don't stress over your weeknight (or weekend) dinners! You can make this simple, healthy, and hearty slow cooker minestrone soup with almost no prep work or investment in cooking. Simply add the ingredients to the pot, set the timer, and let the appliance do the work.
#Recipe #Soup #Cooking
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Instant Pot Minestrone Soup
INSTANT POT VEGAN MINESTRONE SOUP
INGREDIENTS
2 tbsp olive oil.
1 small yellow onion, diced.
3 - 4 cloves of garlic, minced (about one heaping teaspoon of pre-minced).
3 ribs of celery, chopped.
3 carrots, in half moons
1 small zucchini, diced.
2 tbsp Italian seasoning.
1 796 ml (28 oz) can of Italian seasoned diced tomatoes.
1 540 ml (19 oz) can kidney beans, drained and rinsed.
4 cups veggie broth.
2 cups water.
2 bay dried leaves.
3 medium potatoes, diced.
1 cup dried pasta like bowtie.
Optional: chili flakes, spinach
DIRECTIONS
Sauté onion & celery in oil until slightly softened, 3 – 5 mins.
Add garlic, carrots, zucchini, and Italian seasoning & sauté for another 5 mins.
Turn off sauté feature.
Add in diced tomatoes, kidney beans, veggie broth, water, and bay leaves. Stir to combine.
Layer on top: potatoes, and pasta.
Press the pasta down just until submerged but do not stir.
Put lid on, set to sealing and cook on high for 5 minutes.
Manual pressure release, being careful of any spatter.
Stir in spinach if desired and serve with crusty bread.
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CROCKPOT MINESTRONE SOUP | PERFECT FALL SOUP RECIPE
Hey guys! Today I am back with another recipe for Crocktober. I love Crockpot Minestrone Soup! It is the perfect Fall soup recipe and one of my favorites.
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Minestrone Soup in your Slow Cooker
Minestrone Soup is one of my favorite soups, as it is filled with a variety of vegetables and packed full of flavor. It also isn't that complicated to make, simply add everything to your slow cooker and in a few hours you will have a meal that your family and friends will absolutely love.
Ingredients:
4-5 slices of Bacon, cut into small pieces
1 cup of sliced Carrots
1 cup of diced Onion
1 cup of diced Celery
1 lb of ground Beef
1 Tablespoon of minced Garlic
1 28 oz can of crushed Tomatoes
1 can of Kidney Beans
1 can of Cannellini Beans
1 can green Beans
48 oz of Beef Stock
1 package of Baby Spinach
Grated Parmesan Cheese
Ditalini Pasta
Salt & Ground Black Pepper
Parsley for garnish
In a frying pan cook the ground Beef. When done remove the Beef and set aside.
Next add a bit of Olive Oil to a pan and fry the Bacon for a few minutes until browned. When done add the Onion, Celery, Garlic and Carrots and cook for 4-5 minutes until they are softened.
Add the ground Beef to the bottom of your Slow Cooker. Then add the Bacon, Onion, Celery, Garlic and Carrots. Stir. Then add the can of crushed Tomatoes and stir again.
Next add the can of Kidney and Cannellini Beans. Finally add the Beef stock and stir it all together. Cook on low for 6-8 hours, or high for 4-5 hours.
After 3-4 hours taste and season with Salt and ground Black Pepper. When it is seasoned to your liking add the can of Green Beans and Baby Spinach. Stir and cook for another hour or so, or until the Spinach has been reduced in size and tender.
Serve in bowls on top of cooked Ditalini Pasta. Top with grated Parmesan Cheese and Parsley. Serve and enjoy!
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Crockpot Minestrone Soup Recipe
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