Hearty Slow Cooker Minestrone Soup Recipe
Hearty Slow Cooker Minestrone Soup Recipe photo by Taste of Home

Hearty Slow Cooker Minestrone Soup Recipe

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“I picked up this recipe in California in the ’80s and have been making it ever since. I love it partly because it’s simple to put together and partly because the flavor is so wonderful!” Bonnie Hosman - Young, AZ
TOTAL TIME: Prep: 25 min. Cook: 6-1/4 hours
MAKES:7 servings
TOTAL TIME: Prep: 25 min. Cook: 6-1/4 hours
MAKES: 7 servings

Ingredients

  • 2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
  • 2 cups water
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 2 teaspoons minced garlic
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/4 cups cooked elbow macaroni
  • Shredded Parmesan cheese

Nutritional Facts

1-1/2 cups (calculated without cheese) equals 276 calories, 7 g fat (3 g saturated fat), 12 mg cholesterol, 974 mg sodium, 41 g carbohydrate, 12 g fiber, 15 g protein.

Directions

  1. In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.
  2. Stir in the beans, spinach and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese. Yield: 7 servings (about 2-1/2 quarts).
Originally published as Hearty Minestrone Soup in Simple & Delicious November/December 2009, p19

Nutritional Facts

1-1/2 cups (calculated without cheese) equals 276 calories, 7 g fat (3 g saturated fat), 12 mg cholesterol, 974 mg sodium, 41 g carbohydrate, 12 g fiber, 15 g protein.

Reviews for Hearty Slow Cooker Minestrone Soup

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 15, 2014

We thoroughly enjoyed this one! Next time I'll substitute the pepperoni for spicy Italian sausage (just for variety), but it's still very good as is.

MY REVIEW
Reviewed Nov. 27, 2013

Unfortunately, we were very disappointed in this soup. The onions nor carrots were tender after 7 hours on low plus 30 minutes on high. Surprisingly, it lacked flavor. I omitted the pasta as it was already so thick after adding 1.5 cans of kidney beans. Not a keeper for us; use your own judgment based on the other reviews. This is my go-to website for recipes and I'm very, very seldom disappointed.

MY REVIEW
Reviewed Apr. 15, 2013

I made this recipe tonight and it was absolutely amazing! The pepperoni gave it great flavor. The only thing I would do is add some additional liquid as this ended up being very thick.

MY REVIEW
Reviewed Nov. 20, 2011

I would add a little more moisture-water or broth. I substituted vegetable broth for chicken granules & add water to = 2c.

MY REVIEW
Reviewed Oct. 14, 2011

Almost thought I was at Olive Garden!

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