Monday, April 21, 2008

Vegetable Minestrone (crockpot)

Vegetable Minestrone Recipe
Submitted by: Gemma, Georgia USA, (

Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10

4 cups vegetable or chicken broth
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
2 medium celery stalks, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 cloves garlic, finely chopped
1 can (28 ounce size) petite diced tomatoes, undrained
1 dash hot sauce (like Louisiana Hot Sauce)
1 1/2 cup uncooked rotini pasta
Shredded Parmesan cheese, if desired


Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes 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.

Per Serving: Calories 105 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 5 g

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