Minestrone Soup – Slow Cooker

This recipe is so flexible. Basically you can use whatever vegetables you have. If you have left over cooked veggies just add them with the pasta at the end. If you have left over meat from some meal, throw it in too! My mom makes this about once a month and every time I’ve tried it, it’s been delicious. It makes a ton so you can use it for a couple of meals including lunches!

Minestrone Soup – Slow Cooker

Serves: A lot

  • 3 TBS Olive Oil
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 cup dried red kidney beans soaked overnight OR 2 cans Red Kidney Beans rinsed and drained
  • 6 cups water
  • 5 Chicken bouillon cubes
  • 3 TBS Italian Seasoning
  • 32 oz can Crushed Tomatoes
  • 3 Celery Stocks, sliced
  • 2 Zucchinis, sliced
  • 3 Carrots, peeled and sliced
  • ½ Green Bell Pepper, chopped
  • ADD LATER: 1-2 cups spiral noodles OR whatever noodles you have

Directions

Put all ingredients in a slow cooker EXCEPT FOR THE PASTA. Cook on low for 6-8 hours. 30 minutes before serving, add in pasta.

Recipe adapted from a recipe received at Shar’s Bosh Kitchen Center in Gilbert, AZ

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One thought on “Minestrone Soup – Slow Cooker

  1. Pingback: August Meal Plan | The Monthly Lineup

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