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Recipe

Slow Cooker Mediterranean Minestrone Casserole

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Slow Cooker Mediterranean Minestrone Casserole

With a 20-minute prep time, a hearty pasta casserole can be assembled in the morning on even the busiest days.

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( 14 Ratings)

14 Ratings

5 Stars 29%

4 Stars 29%

3 Stars 36%

2 Stars

1 Stars

Member Reviews ( 3 )

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PREP TIME 20 Min
TOTAL TIME 8 Hr 40 Min
SERVINGS 5

3: medium carrots, sliced (1 1/2 cups)

1: medium onion, chopped (1/2 cup)

1: cup water

2: teaspoons sugar

1: teaspoon Italian seasoning

1/2: teaspoon salt

1/4: teaspoon pepper

1: can (28 ounces) diced tomatoes, undrained

1: can (15 oz) Progresso® garbanzo beans, rinsed and drained

1: can (6 ounces) Italian-style tomato paste

2: cloves garlic, finely chopped

1 1/2: cups Green Giant® Valley Fresh Steamers® frozen cut green beans (from 12 oz bag), thawed

1: cup uncooked elbow macaroni (3 1/2 ounces)

1/2: cup shredded Parmesan cheese (2 ounces)

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1 Mix all ingredients except green beans, macaroni and cheese in 3- to 4-quart slow cooker.
2 Cover and cook on Low heat setting 6 to 8 hours.
3 Stir in green beans and macaroni. Increase heat setting to High. Cover and cook about 20 minutes or until beans and macaroni are tender. Sprinkle with cheese.

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Expert Tips

If you prefer, substitute a can of kidney or great northern beans for the garbanzo beans. If you have cooked beans on hand already, use 1 3/4 cups instead of the can of beans.

Looking to get a healthy dose of vegetables? This vegetarian main dish has carrots, onions, tomatoes and green beans, in addition to fiber-rich garbanzos.

Adding sugar, even a small amount, can balance the acid level of the tomatoes and round out the flavor.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 345

(Calories from Fat 55),

Total Fat 6g

(Saturated Fat 2g,),

Cholesterol 10mg;
Sodium 1060mg;
Total Carbohydrate 67g

(Dietary Fiber 13g,

Protein 19g;

Percent Daily Value*:

Exchanges:

4 Starch;
1 Vegetable;

Carbohydrate Choices:

4 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 3 Reviews View All

Posted 8/20/2012 3:42:26 AM REPORT ABUSE partythrower said:

Rating:

This is my absolute favorite recipe on this website!

This reply was: Helpful Inspiring

Posted 4/15/2011 3:22:21 PM REPORT ABUSE bluegrotto said:

Rating:

This was pretty good. I took out the green beans and garbanzo beans and used some sliced celery instead and it tasted great. If you serve it right away it is just right, but if you leave the noodles in there any longer than 20 minutes they will turn to mush and start to fall apart. This is true for any leftovers as well, though it still tastes just as great. Also, I might add more water next time, as this turned out to be very thick, not really a soup at all but more a noodle dish with some sauce and vegetables. This is especially true after you have added the noodles and they soaked up any extra liquid. So maybe add some hot water when you add the noodles. But otherwise, as I said before, the taste was really great.

This reply was: Helpful Inspiring

Posted 4/4/2011 5:20:33 PM REPORT ABUSE klam_chowder said:

Rating:

Great flavors. Always looking for new ways to incorporate garbonzo beans into meals. I added grilled some andouille sausage just before serving and it really gave the dish a fab kick. Cooking the dry pasta in the crockpot was an epic fail tho - pastey mush. Will never do that again. For the 20 mins it takes to cook pasta in the crockpot, just cook some up on the stove. Next time, I'll ladle the casserole on top of pasta, like chili joe on mac.

This reply was: Helpful Inspiring