Best 9 Chili Minestrone Soup Crock Pot Recipes

HOMEMADE MINESTRONE SOUP (SLOW COOKER)

Steps:

• Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
• Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.

HEARTY SLOW COOKER MINESTRONE SOUP

Steps:

• Add first 15 ingredients to 6 quart or larger slow cooker. Stir to combine, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
• 30 minutes before you want to serve the soup, add zucchini and ditalini pasta, stir, cover and cook on HIGH for 20-25 minutes.
• 5 minutes before serving, add in frozen green beans and baby spinach, stir, cover and cook on HIGH for 5 minutes.
• When serving, if desired, grate parmesan cheese over the soup and enjoy!

SLOW-COOKER MINESTRONE

Steps:

• Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

CHILI MINESTRONE SOUP (CROCK POT)

Steps:

• Put everything in a 4 quart or larger slow cooker.
• Cook on low for at least 6 hours. We like our soups very long simmered, so I let this go a good 8-10 hours. I don't think you can overcook it.

SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
• Cook on Low for 6 to 8 hours.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

CROCK POT MINESTRONE SOUP

Steps:

• Mix all ingredients except pasta and cheese in a 4-5 quart crock pot.
• Cover crock pot and cook on LOW for 7 to 8 hours until vegetables are tender.
• Stir in pasta.
• Cover and cook on HIGH setting for 15-25 minutes until pasta is tender.
• Sprinkle each serving with freshly grated Parmesan cheese.

EASY SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
• Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
• Add ditalini and cook for 1 more hour. Stir in pesto and serve.

SPRUCED-UP SLOW COOKER MINESTRONE SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
• Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
• Cook on Low for 6 to 8 hours or on High for 4 hours.

MINESTRONE SOUP (CROCK POT)

Steps:

• In a 5-quart slow cooker/crock pot, combine the first 9 ingredients; cover and cook on high for 1 hour.
• Reduce heat to low; cook for 6 hours or until vegetables are almost tender.
• During the last 30 minutes of cooking, stir in the macaroni.
• Cover and cook until macaroni is tender.
• Stir in the tomatoes and spinach; heat through.
• Serve and enjoy! :).