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Slow-Cooker Vegetable Minestrone

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By Betty Crocker Kitchens
Updated Jun 16, 2015
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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.

Slow-Cooker Vegetable Minestrone

  • Prep Time 15 min
  • Total 7 hr 35 min
  • Servings 12
  • Ingredients 14
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
  • Step 
    2
    Cover; cook on Low heat setting 7 to 8 hours.
  • Step 
    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.

Nutrition

105 Calories
1 g Total Fat
5 g Protein
21 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
105
Calories from Fat
10
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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