Recipe courtesy of Food Network Kitchen
Slow-Cooker Pesto Minestrone
Total:
7 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
7 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Toss the carrots, leeks, potatoes and fennel with the olive oil in a 6- to 8-quart slow cooker. Add 5 cups water, the tomatoes, parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt and a few grinds of pepper. Cover and cook on high until the vegetables are tender, 7 to 8 hours.

Uncover and stir in the beans and ditalini. Cover and continue cooking on high until the pasta is al dente, about 15 minutes. Remove the parmesan rind. Stir in the remaining 1 tablespoon pesto and season with salt and pepper. Top each serving with more pesto, the parmesan and fennel fronds. Serve with the focaccia.

Photograph by Ryan Dausch

IDEAS YOU'LL LOVE

Slow-Cooker Split Pea Soup

Recipe courtesy of Food Network Kitchen

Slow-Cooker Beef Stew

Recipe courtesy of Virginia Willis

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Sticky Spicy Slow-Cooked Ribs

Recipe courtesy of Ree Drummond

Pesto

Recipe courtesy of Valerie Bertinelli

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Basil Pesto

Recipe courtesy of Food Network Kitchen

Tomato, Mozzarella and Pesto Sandwiches

Recipe courtesy of Ree Drummond

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking