Recipe courtesy of Food Network Kitchen
Save Recipe Print
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

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Minestrone Soup

Recipe courtesy of Ellie Krieger

Slow-Cooker Chicken Curry

Recipe courtesy of Food Network Kitchen

Winter Minestrone

Recipe courtesy of Giada De Laurentiis

Roasted Red Pepper Minestrone

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories