Slow Cooker Vegetable Minestrone:

Date Added: 7 Jan 2010
Listed in: Soups, Stews and Chili

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


• 4 cups tomato juice


• 1 tablespoon dried basil leaves


• 1 teaspoon salt


• ½ teaspoon dried oregano leaves


• ¼ teaspoon pepper


• 2 medium carrots, sliced (1 cup)


• 2 medium celery stalks, chopped (1 cup)


• 1 medium onion, chopped (½ cup)


• 1 cup sliced fresh mushrooms (3 oz)


• 2 garlic cloves, finely chopped


• 1 can (28 oz) organic diced tomatoes, undrained


• 1½ cups uncooked rotini pasta (4½ oz)


• Shredded Parmesan cheese, if desired

Preparation Time 15 min | Cooking Time 8 hrs 20 min:
12 servings | 90 Calories | 3g Protein | 18g Carbohydrates | 0g Fat

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

• In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.


• Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender.


• Stir in pasta. Cover; cook on High heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

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