Total TimePrep: 20 min. Cook: 6 hours 20 minutes
Makes10 servings (3-3/4 quarts)
We loved this soup. My kids asked for seconds. The pesto adds the “seasoning” flavour. I made it on the stovetop
I used beef and vegetable broth, fresh spinach in place of the chard, and both summer and zucchini squash. Near the end of the time, I added some chopped up leftover T-Bone Steak. It needed more seasoning so I added garlic salt, onion powder, garlic pepper, and Italian Seasoning. Doctoring it up made it better.
Didnt really care for it that much. Maybe it was the greens I didnt like in it
One of my favorite slow cooker recipes for fall/winter. I've been making this for a couple of years now and it is a family pleaser. Very healthy too, and tastes great! I love how easy it is to make.
Made this yesterday without the chard, and substituted 8 cups chicken broth for the veg broth. When it had fully cooked there was little liquid left. Probably because I didn't read the directions carefully, and added an entire package of rainbow pasta. Really liked it that way, probably more than if it had been more like soup. Thought it could have used some seasoning, which I will add when I make it again.
Fantastic!!! Just what I was looking for in a minestrone. The colors look so beautiful & it was exactly what I needed too warm me up on a cold day! I took the advice to use multi colored pasta. Definitely a keeper!
Cooked on the stovetop for about 1 hour and we were perfectly happy with the taste.
My husband and I both loved this soup. I cooked it on the stove, bringing it to a boil, then covering and simmering on medium-low for 20 minutes. I added the pasta and chard leaves, cooking for an additional 10 minutes. The addition of pesto is brilliant.
you look at total carbs. 15 grams equal i carb count' You have a total of 34 grams so, you have 2 carbs. if you had 43 you would count that as 3 carbs. I hope this clears it up for you, i know it is confusing, Total carbs dived by 15.