Hearty Slow Cooker Minestrone Soup
Originally published as Hearty Minestrone Soup in Simple & Delicious November/December 2009, p19
“I picked up this recipe in California in the ’80s and have been making it ever since. I love it partly because it’s simple to put together and partly because the flavor is so wonderful!†Bonnie Hosman - Young, AZ '
- Preparing Time: 25 minutes
- Total Time: 6 hours and 40 minutes
- Served Person: 7
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
slow cooker
- 1/2 teaspoon dried basil
- 2 cups water
- 1/2 teaspoon dried oregano
- 2 teaspoons garlic minced
- 1 medium onion chopped
- 1 medium zucchini chopped
- 2 cans diced tomatoes undrained, one 28 ounces, one 14-1/2 ounces
- 2 medium carrots sliced
- 3 1/2 ounces pepperoni sliced
- 2 teaspoons chicken bouillon granules
- 32 ounces kidney beans rinsed and drained
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 1-1/4 cups elbow macaroni cooked
- parmesan cheese shredded
- Carbohydrate 27.4361499424053 g
- Cholesterol 16.0086424846429 mg
- Fat 7.95915540464543 g
- Fiber 9.78533701654544 g
- Protein 13.3018228098372 g
- Saturated Fat 2.61972444078179 g
- Serving Size 1 1 Serving (367g)
- Sodium 700.910621394308 mg
- Sugar 17.6508129258599 g
- Trans Fat 1.22576988109497 g
- Calories 228 calories
In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Stir in the beans, spinach and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese.
