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Slow Cooker Minestrone Recipe

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This recipe for Slow Cooker Minestrone is from The Sturgill Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 yellow onion, diced
3 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 shallot, chopped
1/3 lb green beans, cut into thirds
1 cup corn kernels
28 oz diced tomatoes
1 tsp sea salt
1/2 tsp ground black pepper
1 tsp dried basil
1 tsp dried oregano
4 cups vegetable broth
1 cup whole wheat or quinoa noodles, uncooked (optional)
1 med. zucchini, sliced (optional)
1 15-oz can kidney beans, drained
1 15-oz can cannelloni beans, drained
cooked Italian sausage

Directions:
Directions:
Add all ingredients except for noodles, zucchini, and beans to a slow cooker and cover.
Set slow cooker to Low or 4-6 hours, or until all the vegetables are cooked and tender.
When the minestrone is about 20 minutes away from being ready to eat, you can add in the cooked kidney beans and cannelloni beans, sliced zucchini, plus any un-cooked pasta you’d like to add.

Preparation Time:
Preparation Time:
Cook Time 4 hrs

 

 

 

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