Kitchen notes · a little help before you start
Slow Cooker Hamburger Minestrone
Beef and two kinds of beans make this minestrone a satisfying bowl, with little pasta tubes catching the tomato broth. Vegetables soften among the crumbles of beef, and Parmesan adds a savory finish. A spoonful with some pasta and beans is a good way to start.
- Prep
- 10 min
- Cook
- 440 min
- Total
- 450 min
- Original yield
- Serves 10
- Ingredients
- 19 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef · Beans & lentils
- Cuisine
- American · Italian
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Drain the browned beef
Brown the ground beef until no pink remains, drain the grease and transfer it to the slow cooker.
2. Hold pasta and beans back
Cook the beef, vegetables and broth first before stirring in the beans, uncooked pasta and Parmesan.
3. Check pasta at the finish
After adding the final ingredients, cover and cook on high until the ditalini reaches al dente.
Get to know the ingredients
Two canned beans
Rinse and drain the cannellini and kidney beans before adding them for the last cooking stage.
Ditalini pasta
The ditalini goes into the soup uncooked near the end, cooking directly in the broth until al dente.
Parmesan
Grated Parmesan joins the beans and pasta, with additional cheese offered as a garnish over individual servings.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Slow Cooker Hamburger Minestrone
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parmesan over each bowl
Ladle the finished soup and add the optional extra Parmesan over individual servings just before eating.
A little more help as you go
Optional spinach finish
You can use raw baby spinach at the end, stirred through and briefly wilted before serving the soup.
Thinning reheated soup
You can use extra broth or water when reheating because the pasta makes the soup thicken as it rests.
A few questions you might have
Do I add beans at the beginning?
No, add them after the initial slow cooking, together with uncooked ditalini and the grated Parmesan.
Does the pasta cook separately?
The directions add it uncooked to the slow cooker and finish on high until the pasta is al dente.
Can I add spinach?
Yes, you can use a handful of raw baby spinach stirred in at the end and briefly wilted.
How long do refrigerated leftovers keep?
Promptly refrigerate the leftover soup in an airtight container and eat it within three to four days.
How should I thaw frozen soup?
Thaw completely in the refrigerator overnight before gently reheating on the stovetop or in the microwave.
Any more cooking tips?
To add even more nutrition, throw in a big handful of raw baby spinach at the end of the cooking time and stir to blend well. Allow to lightly wilt for just a couple of minutes and serve. Storage Transfer leftovers to an airtight container and refrigerate promptly. Leftover Slow Cooker Minestrone Soup should be consumed within 3 to 4 days. Freezer Instructions Allow the soup to cool, then spoon it into freezer-safe plastic storage bags. Remove as much air as possible, seal the bags, and label them with the contents and date. Lay the bags flat in a single layer in your freezer until frozen solid. After frozen, they can be stacked to save space. Reheating Instructions Allow the frozen soup to thaw safely and completely in the refrigerator overnight and then reheat gently on the stove on in the microwave. Soups that contain pasta will thicken a good amount upon resting. Add additional broth or water to thin to the desired consistency when reheating.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: fromvalerieskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
