Slow Cooker Easy Pepperoni Minestrone Soup Recipe

Slow cooker easy pepperoni minestrone soup recipe. Very delicious hearty minestrone with pepperoni cooked in slow cooker. Pepperoni adds great flavor to this tasty soup. You can also prepare Light Minestrone Soup if desired.

Slow Cooker Light Minestrone Soup Recipe

This minestrone soup serves with Parmesan Croutons (please see recipe below). Use 6 quarts (6 L) slow cooker to make this soup.

Makes 8 servings

Ingredients: 1¼ quarts (1¼ L) reduced-sodium fat-free beef broth, 1 cup snap peas, 1 cup broccoli florets, 1 cup sliced zucchini, 1 cup sliced carrots, 1 cup halved cherry tomatoes, 1/2 cup chopped yellow onion, 1/2 cup chopped celery, 1/2 cup sliced fennel bulb, 2 cloves garlic, peeled and minced, 1 teaspoon dried basil and 1 teaspoon dried oregano leaves, salt and freshly ground black pepper, Parmesan Croutons

Instructions: In a slow cooker, combine all ingredients, except seasoning and Parmesan Croutons. Cover and cook on high-heat setting for 3-4 hours. Turn off slow cooker. Season the soup with salt and black pepper. Ladle it into soup bowls. Sprinkle each bowl with Parmesan Croutons. Serve hot.

Parmesan Croutons Recipe

Makes 1½ cups

Ingredients: 1½ cups cubed Italian bread, cooking spray, 2 tablespoons finely grated Parmesan cheese

Instructions: Grease breadcrumbs with cooking spray, then sprinkle with grated Parmesan cheese. Toss well. Arrange in single layer on jelly roll pan. Preheat an oven to 375ºF (180ºC). Bake breadcrumbs in preheated oven until browned, for about 8-10 minutes, stirring occasionally.

Slow Cooker Minestrone Soup with Basil Pesto Recipe

This minestrone soup contains yellow summer squash and Homemade Basil Pesto (please see recipe below).

Makes 12 servings

Ingredients: 3 quarts (3 L) chicken stock, 2 cans (15 oz (450 ml) each)) cannellini beans, rinsed and drained, 3/4 cup chopped leeks (white parts only), 3/4 cup chopped carrots, 3/4 cup chopped fresh celery, and 3/4 cup chopped yellow bell pepper, 2 cloves garlic, peeled and minced, 1 pound (480 g) yellow summer squash, cut into cubes, 1 cup frozen peas, thawed and drained, 2 cups elbow macaroni, Basil Pesto, salt and freshly ground black pepper, shredded Parmesan cheese, for garnish

Instructions: In a slow cooker, combine all ingredients, except squash, peas, macaroni, Basil Pesto, seasoning, and Parmesan cheese. Cover and cook on high-heat setting for 4-5 hours, stirring cubed squash during the last hour and peas, macaroni, and basil Pesto during the last 20 minutes. Turn off slow cooker. Season the soup with salt and black pepper. Ladle it into soup bowls. Sprinkle each bowl with shredded Parmesan cheese. Serve hot.

Basil Pesto Recipe

Makes 1/2 cup

Ingredients: 3/4 cup fresh basil leaves, 3 cloves garlic, peeled, 2 tablespoons grated Parmesan cheese, 2 tablespoons pine nuts, and 2 tablespoons olive oil, 2 teaspoons freshly squeezed lemon juice, salt and freshly ground black pepper to taste

Instructions: In a food processor, combine basil, Parmesan cheese, and pine nuts. Process well, adding remaining ingredients gradually, until mixture is very finely chopped.

And, finally, here is Slow Cooker Easy Pepperoni Minestrone Soup Recipe

Slow Cooker Easy Pepperoni Minestrone Soup Recipe

Ingredients

• 6 cups (1.5 L) reduced-sodium fat-free chicken broth
• 28 oz (840 ml) can Italian plum tomatoes,undrianed
• 15 oz (450 ml) can cannellini beans,rinsed and drained
• 1 large yellow onion, peeled and chopped
• 1 rib celery, coarsely diced
• 1 red bell pepper
• 2 coarsely chopped carrots
• 2 chopped zucchini
• 2 cloves garlic,peeled and minced
• 1/4 cup diced pepperoni
• 1 tablespoon dried Italian seasoning
• 1/2 cup cooked elbow macaroni
• sea salt and freshly ground black pepper

Method