Slow-Cooked Minestrone

Serves: 8
Total Calories: 413


4 cups vegetable or chicken broth
1 (28-ounce) can diced tomatoes
3 (8-ounce) cans tomato sauce
3 cups water
2 cups carrots, peeled and sliced
2 cups celery, sliced
3 cloves garlic, minced
1 tablespoon dried, minced onion
1 tablespoon dried basil
1 teaspoon sea salt
1/2 teaspoon dried oregano
1 1/2 cups multi-grain rotini pasta, uncooked


In a large slow cooker, mix together all ingredients except pasta. Cover and cook on low setting for 7 to 8 hours. About 30 minutes before serving, stir in uncooked pasta. Turn slow cooker to high setting. Cover and cook an additional 30 minutes, or until pasta is tender.

Tip: Top bowls of soup with crunchy cheese toasts. Brush thin slices of French bread lightly with olive oil. Place on a broiler pan and broil for 2 to 3 minutes, until golden. Turn over and sprinkle with freshly grated Parmesan cheese and Italian seasoning. Broil another 2 to 3 minutes, until cheese melts. Yum!

Nutritional Facts:

Serves: 8
Total Calories: 413
Calories from Fat: 24

This Slow-Cooked Minestrone recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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