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Slow-Cooked Minestrone

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Slow-Cooked Minestrone

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  • Makes: 8 servings
  • Prep 20 mins
  • Slow Cook 8 hrs plus 45 minutes, low-heat setting

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Try this slow cooker version of the popular tomato-based soup that combines beef, beans, pasta, and vegetables into one slow-simmering main dish.

Ingredients

  • 1 pound boneless beef chuck, cut into 1/2-inch cubes
  • 2 14 1/2 - ounce can diced tomatoes with basil, garlic, and oregano (undrained)
  • 2 14 - ounce can beef broth
  • 1 15 - ounce can cannellini beans, rinsed and drained
  • 1 15 - ounce can red kidney beans, rinsed and drained
  • 1 cup thinly sliced carrots (2 medium)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup dried bow tie pasta
  • 1 medium yellow summer squash, halved lengthwise and sliced
  • Salt and freshly ground pepper
  • Grated Parmesan cheese (optional)

Directions

  1. In 5- to 5-1/2-quart slow cooker; combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Add pasta and squash to cooker (if using low-heat setting, turn to high-heat setting). Cover and cook 30 to 45 minutes more or until pasta is tender. Season with salt and pepper. Top with Parmesan cheese. Makes 8 servings.

Nutrition Facts

(Slow-Cooked Minestrone)

Servings Per Recipe 8, vit. C (mg) 9, chol. (mg) 25, calcium (mg) 111, Potassium (mg) 455, Fat, total (g) 3, vit. A (IU) 3110, Monosaturated fat (g) 1, sat. fat (g) 1, iron (mg) 4, Pyridoxine (Vit. B6) (mg) 0, cal. (kcal) 220, Niacin (mg) 3, Riboflavin (mg) 0, carb. (g) 30, Thiamin (mg) 0, pro. (g) 23, sugar (g) 7, sodium (mg) 1266, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 24, fiber (g) 7

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