Friday, January 8, 2010

Slow Cooker Minestrone Soup

2 cans vegetable broth
2 cans Italian-Style diced tomatoes, undrained
1 can dark red kidney beans
1 medium sized yellow squash, quartered and diced
1 medium sized zucchini, quartered and diced
1/3 lb fresh green beans, trimmed and cut
1 teaspoon onion powder
1 cup uncooked small pasta shells, like small seashells
salt and pepper to taste
  1. Pour broth, tomatoes, kidney beans, squashes, and green beans into the crock of you slow cooker. Add the onion powder and mix together.
  2. Cook soup on high for 3 hours or low for 5 hours. Add pasta and cook for an additional hour.
  3. Serve with cheese garlic biscuits.


  1. yum! this is one of my favorite meals and it looks great, as do the rest of your meals on this blog!

  2. I loved all the veggies on your table.... All the preps are yum! Nice space with cool recipes...


  3. oh yum, this looks great. and perfect for me as I'm trying to get in more vegetables each day, and also plan meals ahead. the slow cooker is awesome isn't it? i bet this makes lots of leftovers too :)

  4. This looks really good! There is nothing better than soup on these cold winter days! This one includes all of my favorites! Oh yeah, Welcome to the Foodie Blogroll!!

  5. After read this post I have tried this recipe at my home and I want to tell you that taste of this recipe is very good. I like to take this recipe with pressure cooker.


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