Slow Cooker Minestrone Casserole
Enjoy classic minestrone in casserole form with this Slow Cooker Minestrone Casserole recipe.
Servings 8
Calories 424kcal
Ingredients
- 1 onion diced
- 1 red bell pepper seeded and diced
- 2 zucchini halved and sliced
- 1 15 ounce can kidney beans, drained and rinsed
- 1 8 ounce package sliced mushrooms
- 1 14.5 ounce can diced tomatoes
- 1 8 ounce can tomato paste
- 1 cup chicken broth
- 1 teaspoon Italian seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 16 ounce shell pasta, cooked according to the instructions and drained
- 1 cup shredded mozzarella cheese
- Grated parmesan as garnish if desired
Instructions
- Prepare a slow cooker with nonstick cooking spray. To the slow cooker, add the onion, red bell pepper, zucchini, beans, and mushrooms.
- In a mixing bowl, stir together the diced tomatoes, tomato paste, chicken broth, and seasonings. Add the mixture to the slow cooker and stir to combine with the vegetables.
- Cover the slow cooker and cook on low for 5 to 6 hours.
- Stir in the cooked pasta. Sprinkle cheese over the top and cover until the cheese has melted.
- Serve garnished with grated parmesan, if desired.
Nutrition
Calories: 424kcal | Carbohydrates: 70g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 8921mg | Potassium: 2213mg | Fiber: 14g | Sugar: 30g | Vitamin A: 1986IU | Vitamin C: 105mg | Calcium: 402mg | Iron: 10mg