Dump Meals

Meatless

Minestrone

dumpmeals.com/recipes/minestrone/

Beans, tomatoes, carrots, celery and zucchini in a vegetable broth, with small pasta and spinach added at the end.

Serves
6
Prep
20 minutes
Cook
Low 6 to 8 hours, or high 3 to 4 hours
Slow cooker
6-quart

Minestrone is a thick Italian vegetable soup, and the slow cooker handles the long simmer well. Carrots, celery and onion form the base, with canned diced tomatoes and cannellini beans for body. Italian seasoning and garlic give it the flavor of a traditional pot.

Zucchini, small pasta and spinach go in near the end so they stay in shape. The pasta cooks right in the hot soup. Serve with grated Parmesan and crusty bread. This soup is meatless and uses canned beans only. Pasta soaks up broth as it sits, so add a splash of water when reheating leftovers.

Use whatever small pasta you have on hand. Adding it late keeps the soup from turning thick and starchy. A drizzle of olive oil on each bowl is a classic finishing touch.

Ingredients

Into the slow cooker

  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 5 cups vegetable broth
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt

Near the end

  • 2 zucchinis, diced
  • 1 cup small pasta, such as ditalini or small shells
  • 1 (5-ounce) bag baby spinach

To serve

  • grated Parmesan cheese

Directions

  1. Put the carrots, celery, onion, garlic, tomatoes, beans, broth, Italian seasoning and salt in a 6-quart slow cooker. Stir.
  2. Cover. Cook on low 6 to 8 hours or on high 3 to 4 hours.
  3. For the last 30 minutes, turn to high. Stir in the zucchini and pasta.
  4. Cover and cook until the pasta is tender, 25 to 30 minutes.
  5. Stir in the spinach until it wilts, 2 to 3 minutes.
  6. Serve with Parmesan.

It's done when the vegetables are tender, the pasta is soft with no hard center, and the soup reads at least 165°F. Check with a food thermometer.

Leftovers go in the refrigerator within two hours. Reheat them on the stove or in the microwave until hot all the way through (165°F), not in the slow cooker. Slow cooker safety

Cooking for two

Use half of every vegetable, 1 can of tomatoes, half the beans, 2½ cups broth and 1/2 cup pasta. Use a 3-quart slow cooker, so the food still fills it about halfway. Add pasta and zucchini for the last 30 minutes.

More in Cooking for two in a slow cooker.

Tips

  • Add pasta last, not at the start. Hours in broth would turn it to mush.
  • Leave the Parmesan rind in the pot, if you have one. It adds flavor. Remove before serving.
  • Refrigerate leftovers within 2 hours, in shallow covered containers. Reheat them on the stove or in the microwave until they reach 165°F. Do not reheat them in the slow cooker.

Food-safety sources

More meatless

  • Black Bean and Sweet Potato Chili Low 6 to 8 hours, or high 3 to 4 hours Canned black beans, cubed sweet potatoes, peppers and tomatoes in a smoky chili.
  • Creamy Tomato Tortellini Soup Low 4 to 6 hours, or high 2 to 3 hours Crushed tomato and vegetable broth soup, finished with cream, spinach and refrigerated cheese tortellini.