Slow Cooker Minestrone
4
Points®
Total time: 6 hr 20 min • Prep: 20 min • Cook: 6 hr • Serves: 8 • Difficulty: Easy
A feast for the eyes and the taste buds, this soup is full of delicious vegetables and rich beans, perfect for beating the winter blues. Throw your ingredients together in the morning for a hearty, hands-free dinner. Fill your table with family and friends to enjoy warm bowls full of color and texture for dinner. Thermos-ready, this soup makes a terrific take-along lunch option. Serve with some crusty sourdough bread or add a simple side salad to round-out the meals. Garnish with fresh basil, oregano, rosemary or thyme to add an herby finish.
Ingredients
Canned chicken broth
4 cup(s)
Canned diced tomatoes
14.5 oz
Uncooked Yukon gold potato(es)
1 pound(s)
Uncooked zucchini
1 medium
Canned cannellini beans
19 oz
Uncooked string beans
1.5 cup(s)
Uncooked leek(s)
1 medium
Carrots
1 large
Celery
1 rib(s), medium
Black pepper
0.25 tsp
Olive oil
2 Tbsp
Table salt
0.5 tsp
Grated Parmesan cheese
3 Tbsp
Instructions
1
Combine broth, tomatoes, potatoes, zucchini, cannellini beans, string beans, leek, carrot, celery and pepper in a 4-quart or larger slow cooker. Cover and cook on LOW setting until vegetables are tender, about 6 hours. Stir in oil and salt; sprinkle with cheese just before serving. Yields about 1 1/2 cups per serving.
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