Friday, November 4, 2011

Slow Cooker Minestrone

Here it is! The oh so tasty, oh so easy, oh so healthy Slow Cooker Minestrone. It's winter time and that means that my body is constantly craving warm and fuzzy comfort food for when I get home from a whole day at the cold university (really, it's like they don't know how to turn on the heat).
I say this recipe is super easy because there's no way you can mess it up, and even if you did, it'd still taste great. Plus, the only work you have to put into it is chopping the vegetables, a task that can be done the night before.

Slow Cooker Minestrone
-5 carrots chopped
-3 celery sticks chopped
-1 398 mL can of kidney beans
-1 796 mL can of diced tomatoes
-450 mL (around 2 cups) of vegetable broth
-650 mL (2+3/4 cups) of tomato juice
-1 cup of pasta (your choice)

The whole thing is as simple as putting all the ingredients into the pot and turning the slow cooker onto low.
Once everything is in, give it a good stir and turn it onto low.
Let it cook for 8-10 hours. For the last 20 minutes, take your pasta and stir it in, then turn the slow cooker onto high. When the 20 minutes is finished, so is your minestrone!
This soup is also really great as left overs. It still tastes great after sitting the the fridge over night, or after being in the freezer for a month. : )
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  1. Looks delicious! So perfect for the winter :)

  2. It looks really good. I must try this. :)

  3. I am actually looking for new slow cooker recipes with very minimal prep while still being healthy so this sounds fab! Will definately be trying it :D