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!
Course *Easy Entertaining Dishes
Cuisine American
Keyword dinner, slow cooker, soup, pesto, minestone, supper, instant pot
Prep Time 15 minutesminutes
Cook Time 7 hourshours
Total Time 7 hourshours15 minutesminutes
Servings 8servings
Calories 247kcal
Author Dani Meyer
Ingredients
¼cupbutter
1mediumonion diced
6stalks celery sliced
2cupsdiced carrots
2 32 oz containers chicken stock
½cupred wine
114.5 oz candiced tomatoesliquid included
214.5 oz-16 oz canswhite northern beansdrained
1 8ozcan tomato paste
5tablespoonsminced garlic
2bay leaves
3teaspoonssalt
1 ½teaspoonspepper
1cupfresh green beans optional
1zucchini thickly sliced
8ounceselbow 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.