Savor slow-cooked Italian soup with little effort by letting your slow cooker do all the work! This is one hearty soup recipe the whole family will love.
Slow-Cooker Vegetable Minestrone
- Prep Time 15 min
- Total 7 hr 35 min
- Servings 12
- Ingredients 14
Ingredients
- 4 cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)
- 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
Make With
Progresso Broth
Instructions
-
Step1In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
-
Step2Cover; cook on Low heat setting 7 to 8 hours.
-
Step3Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Nutrition
105
Calories
1 g
Total Fat
5 g
Protein
21 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 105
- Calories from Fat
- 10
- Total Fat
- 1 g
- Saturated Fat
- 2 g
- Cholesterol
- 0mg
- Sodium
- 940 mg
- Potassium
- 430 mg
- Total Carbohydrate
- 21 g
- Dietary Fiber
- 2 g
- Protein
- 5 g
% Daily Value*:
- Vitamin A
- 24%
- 24%
- Vitamin C
- 22%
- 22%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 1 Vegetable;Tips from the Betty Crocker Kitchens
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