Slow-Cooker Mediterranean Minestrone Casserol

Slow-Cooker Mediterranean Minestrone Casserol


3 medium carrots, sliced (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 cup water
2 teaspoons sugar
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1 can (15 oz) Progresso™ garbanzo beans, rinsed and drained
1 can (6 ounces) Italian-style tomato paste
2 cloves garlic, finely chopped
1 1/2 cups Green Giant™ Steamers™ frozen cut green beans (from 12 oz bag), thawed
1 cup uncooked elbow macaroni (3 1/2 ounces)
1/2 cup shredded Parmesan cheese (2 ounces)



  1. 1Mix all ingredients except green beans, macaroni and cheese in 3- to 4-quart slow cooker.
  2. 2Cover and cook on Low heat setting 6 to 8 hours.
  3. 3Stir in green beans and macaroni. Increase heat setting to High. Cover and cook about 20 minutes or until beans and macaroni are tender. Sprinkle with cheese.

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