Slow Cooker Minestrone With Pesto Recipe
Slow cooker minestrone with pesto is the perfect meal to tuck into your slow cooker on a busy day. It makes a great meatless Monday dish too!
Servings 8 servings
Calories 247kcal
Ingredients
- ¼ cup butter
- 1 medium onion diced
- 6 stalks celery sliced
- 2 cups diced carrots
- 2 32 oz containers chicken stock
- ½ cup red wine
- 1 14.5 oz can diced tomatoes liquid included
- 2 14.5 oz-16 oz cans white northern beans drained
- 1 8 oz can tomato paste
- 5 tablespoons minced garlic
- 2 bay leaves
- 3 teaspoons salt
- 1 ½ teaspoons pepper
- 1 cup fresh green beans optional
- 1 zucchini thickly sliced
- 8 ounces elbow macaroni use gluten-free noodles for this to be gluten-free!
- Fresh pesto
- Fresh parmesan cheese
- Optional: fresh spinach
Instructions
- Add butter, onion, celery, and carrots to a large slow cooker. Cook on high for 1 hour (alternatively you can cook in a pan over medium heat for 10 minutes until softened and add to slow cooker if you won't be home.)
- Add chicken stock, wine, tomatoes, beans, tomato paste, garlic, bay leaves, salt, and pepper. If adding green beans add here if you like them very tender or at the end if you prefer firmer.
- Cook on high for 3 hours or low for 6 hours.
- Just before you are ready to serve, add zucchini to slow cooker and cook pasta to al dente in a large stockpot.
- Put noodles in the individual serving bows and ladle soup over the noodles. Serve with pesto, parmesan, and fresh spinach if desired.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1535mg | Potassium: 446mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6803IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 3mg