Slow-Cooker Mediterranean Minestrone Casserole

17 Ratings

6 Reviews

Slow-Cooker Mediterranean Minestrone Casserole

Prep 20 min
Total 8 hr 40 min
Servings 5

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

By Betty Crocker Kitchens

Updated April 10, 2012

Ingredients

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 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)

Steps

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.

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 35

% Daily Value

Total Fat: 4g; 6%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 930mg; 39%
Potassium: 590mg; 17%
Total Carbohydrate: 42g; 14%
Dietary Fiber 6g 26% Sugars 13g
Protein: 11g

% Daily Value*:

Vitamin A: 150%; 150%
Vitamin C: 15%; 15%
Calcium: 25%; 25%
Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;