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Slow Cooker Vegetable Minestrone

Colorful Tomatoes

Tomatoes contain carotenoids, plant pigments that color them red. Carotenoids are antioxidants that help protect cells from damage.

7 reviews

21 ratings - Click to rate

Savor a veggie-packed slow-cooked hearty Italian soup. From eatbetteramerica.

Prep Time:15 min

Start to Finish:7 hr 35 min

makes:12 servings

4	cups vegetable broth or 1 carton (32 oz) Progresso® chicken broth
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

1.	In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
2.	Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender.
3.	Stir in pasta. Cover; cook on High heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

Nutritional Information

1 Serving: Calories 90 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 850mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 6g); Protein 3g % Daily Value*: Vitamin A 45%; Vitamin C 20%; Calcium 4%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 1 MyPyramid Servings: 1 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

7 Reviews

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Terrific!

This turned out perfect! I made the soup(except for the noodle)in advance, saved it for a few days later and added the noodles. This one is a keeper.
Posted at 2:51 PM on March 16 2009 by Tamara

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soup

I made this today.I cooked it on the stove but only because I wanted to eat it right away.I LOVE this soup!! I used the fire roasted tomatoes and the vegetable broth.It is so good you could even put it over pasta as a sauce.Wonderful!!!
Posted at 9:24 AM on February 27 2009 by hairbear66

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This vegetable minestrone is a quick, easy, and tasty recipe. Far more healthy than what you get in a can.
Posted at 11:40 AM on February 3 2009 by diduro21

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Yummmmmy!

I made this yesterday but I did not use the slow cooker. I did it all in a pot on the stove and let it simmer for about 45 min. It was delicious and I will definitely make it again.
Posted at 12:30 PM on January 29 2009 by Cary

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soup

You can't go wrong adding Muir Glen Fire Roasted diced tomatoes to any soup recipe, it adds a lot of much needed flavor. I make soup similar to this weekly and keep (LARGE) single serving portions in my fridge. Any time I'm hungry or the fridge is just calling to me I can nuke some. Much better than cookies or chips when you don't know what you want to eat. Also before you go out to a party or out to dinner, heat some soup and then you're not starving and vulnerable to whatever comes your way.
Posted at 9:35 AM on February 18 2008 by BigLoser

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I like to take soup for lunch, and I love recipes that I can throw in the crock pot to cook while I'm not home. I made this recipe last week, and it was pretty good. I admit to several recipe changes: I used frozen, pre-cut soup vegetables (had them in the freezer already since I always make soup), low-salt vegetable broth (due to a chicken allergy), and left out the pasta. The soup was good, but not outstanding. I would probably make it again, but will search for something to add a bit of a kick.
Posted at 10:09 AM on January 23 2008 by Soup Eater

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Great soup/stew!!! I used whole grain rotini to make it even more healthy. My whole family enjoyed it!
Posted at 8:00 PM on July 9 2007 by