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Slow-Cooker Vegetable Minestrone

 162 Ratings
60 Comments
  • Prep Time 15 min
  • Total Time 7 hr 35 min
  • Servings 12
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Savor slow-cooked Italian soup with little effort by letting your slow cooker do all the work! This is one hearty soup recipe the whole family will love.

Ingredients

4
cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)
4
cups tomato juice
1
tablespoon dried basil leaves
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
2
medium carrots, sliced (1 cup)
2
medium celery stalks, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
1
cup sliced fresh mushrooms (3 oz)
2
garlic cloves, finely chopped
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 1/2
cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired

Directions

  • 1 In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
  • 2 Cover; cook on Low heat setting 7 to 8 hours.
  • 3 Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Expert Tips

(Total time will vary with appliance and setting.)

Minestrone means "big soup", and this big soup needs only thick slices of a whole-grain bread to make a big meal.

Kids will love the little corkscrew rotini pasta in this vegetable-packed soup, but any small pasta works just as well.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
105
Calories from Fat
10
% Daily Value
Total Fat
1 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
940 mg
Potassium
430 mg
Total Carbohydrate
21 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
22%
22%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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