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Slow Cooker Chunky Minestrone

By whoorl on Oct. 21, 2011 at 12:00 AM

I wasn't kidding when I said that my favorite family recipes would be heavy on the slow cooker, so why change course now? This next one is SO easy that it shouldn't even be allowed to taste so good, and my kids love it! (Now, in all honesty, they don't eat it as a soup. I pull the little pasta shells, beans and zucchini out and put them on a plate for them. They eat it right up, though!)

Minestrone is one of my very favorite dishes, especially with a generous sprinking of shaved Parmesan cheese on top. My mouth is watering just thinking about...good thing I have some for leftovers tonight!

Slow Cooker Chunky Minestrone 
5 cups vegetable broth
2 14.5-ounce cans diced tomatoes, undrained
1 15.5-ounce can cannellini beans, rinsed and drained
1 10-ounce package frozen chopped spinach, thawed and drained
1 cup water
1 white onion , chopped
1 zucchini , quartered and sliced
2 teaspoons olive oil
1 teaspoon Italian seasoning
6 ounces small pasta shells, uncooked
coarse salt and freshly ground pepper, to taste
1/4 cup shredded Parmesan cheese (I use shaved)


[1] Combine the broth, tomatoes, beans, spinach, water, onion, zucchini, olive oil, Italian seasoning and salt and pepper in the slow cooker. 



[2] Cook on low for 5-8 hours. 30 minutes before serving, add pasta, season liberally with salt and pepper and cook on low for an additional 30 minutes. Serve in individual bowls and top with cheese.

I love warming up to hot bowl of soup on a chilly night! What are some of your favorite soup recipes?

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