Crockpot Minestrone Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound boneless beef chuck, cut into 1/2-inch cubes, browned in a skillet and drained
1 medium onion and two cloves garlic sautéed in the skillet until translucent
2 14 1/2 oz. can diced tomatoes with basil, garlic, and oregano (undrained)
2 14 oz. can beef broth
1 15 oz. can cannellini beans, rinsed and drained
1 15 oz. can red kidney beans, rinsed and drained
1 cup thinly sliced carrots (2 medium)
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cup dried bow tie pasta, elbow or your favorite pasta
1 medium yellow summer or zucchini squash, halved lengthwise and sliced
1 cup baby spinach
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
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Directions: |
Directions:Directions:
In 5- to 5-1/2-quart slow cooker; combine browned beef, sautéed onions and garlic, 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, spinach and squash to cooker (if using low-heat setting, turn to high-heat setting). Cover and cook on high setting, 30 to 45 minutes more or until pasta is tender. Season with salt and pepper. Top with Parmesan cheese. Makes 8 servings. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:6-9 hours |
Personal
Notes: |
Personal
Notes: *I could see a can of green beans added to this recipe but it might need a tiny bit more broth if you do that.
The parmesan sprinkled on top makes it real minestrone.
I just love crockpot meals because they can be cooking while I am shopping, cleaning or whatever.
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