Slow Cooker Minestrone

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1 tablespoon olive oil
1 cup chopped onion
1 cup peeled and diced potato
1/2 cup chopped celery
1/2 cup diced carrot
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups beef stock
1 can (16 ounces) tomatoes, with liquid
1 can (20 ounces) cannellini (white kidney beans)
1/2 cup dry red wine
1 cup raw macaroni (elbow or ditali)
Parmesan cheese


Combine all ingredients, except the macaroni and Parmesan, in a slow cooker. Cover and cook on low for 6 to 7 hours. Turn the heat to high, add the macaroni, and cook for 30 minutes, or until the macaroni is just tender. Sprinkle with Parmesan cheese just before serving. Note: can substitute red kidney beans or chickpeas for the cannellini.


6 servings

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This sounds good. My late

This sounds good. My late Mother - In - Law made the best minestrone. I'll have to try this soon.