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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My Classic Minestrone Soup Recipe | hot for food
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MINESTRONE SOUP RECIPE | easy vegetable soup
If you are looking for an easy, delicious minestrone soup recipe to fall in love with, this recipe is for you! This is a classic version of minestrone soup, packed with veggies like; carrots, onions, celery, garlic, cabbage, potato, zucchini and baby spinach.
Minestrone soup is a hearty vegetable soup that was traditionally made to use up leftover vegetables. It’s a very flexible soup that can be made with just about any vegetables you have on hand. It’s also a great way to enjoy some seasonal vegetables since you can adjust the ingredients based on what you have, what looks good or what’s in season.
My minestrone recipe is made with chicken broth (and love to top it with parmesan cheese), but you can easily make this a vegan or vegetarian minestrone soup by swapping in vegetable broth and skipping the parmesan.
And trust me, making your own minestrone soup is way better than buying it Olive Garden ;).
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MINESTRONE SOUP RECIPE
2 tbsp olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp dired oregano
1 tsp poultry seasoning
1 pound Yukon gold potatoes, chopped into bit sized pieces
3 cups savoy cabbage, thinly sliced
1 zucchini, chopped
28 ounces canned diced tomatoes
4 cups low sodium chicken stock
1.25 cups canned cannellini beans, drained and rinsed
2 cups baby spinach
1/3 cup fresh parsley, chopped
salt and pepper, to taste
parmesan cheese, *optional, for topping
red pepper flakes, *optional for topping
12 ounces brown rice pasta *optional
INSTRUCTIONS
Heat oil in a heavy, 5-6 quart pot.
Add in onions, celery, carrots and a pinch of salt. Stir and cook for 8-10 minutes or until veggies are tender and fragrant.
Add in garlic and stir. Cook for one minute and add in spices; bay leave, oregano, poultry seasoning, salt and pepper. Stir well.
Next, add in potatoes, cabbage, zucchini, diced tomatoes, and chicken broth. Stir to combine and bring everything to a boil.
Reduce heat down, simmer, partially covered for 20 minutes.
Cook pasta according to package and strain.
Stir in cannellini beans, baby spinach, and fresh parsley. Cook until the greens are wilted down and beans are heated through.
Place a scoop of pasta in bottom of bowl and ladle soup over the top. Serve with grated parmesan cheese and red chili flakes. Enjoy!
NUTRITION
Serving: 1.5cups | Calories: 412kcal | Carbohydrates: 78g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Sodium: 348mg | Potassium: 1409mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5428IU | Vitamin C: 49mg | Calcium: 145mg | Iron: 6mg
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Minestrone Soup with Pesto
A Winter Warm-up! A steaming bowl of delicious soup is always welcome in the chill air of February and in this classic recipe I brighten the fresh vegetable flavors with a tasty basil walnut pesto. Buon Appetito! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours
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WHAT'S FOR DINNER? 10 Tried & True SOUP Recipes! | Tasty and Filling Soup Collection | Julia Pacheco
10 OF THE BEST SOUP RECIPES | WEEKNIGHT MEALS MADE EASY | WHAT'S FOR DINNER? | LET'S GET COOKING! I've rounded up ten of my favorite easy soup recipes that are especially yummy on cold winter days. I'm only bringing you 10 today, but I have many more soup & stew recipes that I absolutely love! I hope you find a little bit of cooking inspiration! Thank you for all the support ????
0:00 Welcome! ❖ Today's Recipes
0:18 - Cheesy Chicken Enchilada Soup
2:44 - Lasagna Soup
5:24 - Tomato Tortellini Soup
7:25 - Minestrone Soup
9:19 - Broccoli Potato Soup
11:51 - Eight Can Taco Soup
13:04 - Slow Cooker Creamy Tortellini Soup
14:58 - Enchilada Soup
16:22 - Crockpot Beef Stew
17:47 - Chicken Noodle Soup
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