I am a member of the Mom It Forward Blogger Network and this slow cooker minestrone recipe is sponsored by Cans Get You Cooking.
Does your pantry kind of look like a “cantry”? Ours definitely does. If you open our cupboard doors you’ll find them fully stocked with cans of vegetables, fruit, broth, stock, beans and more.
Growing up we always had canned and jarred foods on hand. The winters were unpredictable and a full “cantry” meant that even in the middle of a blizzard you could have a flavorful meal made with ingredients picked at the peak of ripeness, locking in their fresh taste. Even on a beautiful, sunny day canned foods are a great shortcut to getting dinner on the table.
One of our favorite meals to make using canned ingredients in a slow cooker minestrone I’ve been making for a few years now. It’s on a short list of recipes that my husband specifically requests over and over. I’m always happy to oblige because in addition to tasting amazing, it’s so easy to put together!
Slow Cooker Minestrone Recipe
- 1 can (28oz) Red Gold diced tomatoes
- 1 can Bush’s Dark Red Kidney Beans
- 1 can Bush’s Cannellini Beans
- 32 oz. beef stock
- 14 oz. traditional spaghetti sauce
- 1 lb. ground beef
- 2 stalks celery, diced
- 1½ C carrot shreds
- 1.5 tsp. dried oregano
- 1 tsp. black pepper
- 2.5 tsp. dried parsley
- 1 tsp. onion powder
- 4 oz. ditalini pasta
- Parmesan cheese rind (optional)
- In a skillet over medium-low heat, brown ground beef; drain.
- Place tomatoes, both beans, celery, carrots, browned ground beef, Parmesan rind (if using) and spaghetti sauce in the slow cooker. Mix well.
- Sprinkle oregano, pepper, parsley, and onion powder across the ingredients in the slow cooker. Mix well.
- Pour beef stock over the ingredients.
- Cook on low 4-6 hours.
- minutes before serving, cook ditalini pasta according to package instructions for al dente pasta. Add to the minestrone and continue cooking on low the remaining 30 minutes.
This recipe makes a very full slow cooker full of soup, so you can certainly cut it in half. We love having leftovers for lunch the next couple of days, though. I also like a little fresh shaved Parmesan on the top of my soup, and when we’re down to the last little bit of cheese I cut the rind of the wedge and add it to the soup for an extra level of flavor.
If you’d like to learn more about the benefits of canned goods, you check out Cans Get You Cooking on Facebook, Pinterest, and YouTube. Their Pinterest boards, especially, have tons of delicious-sounding recipes that I have pinned to try, myself.