RACHEL RAY CROCK POT RECIPES

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MINESTRONE SOUP RECIPE {STOVETOP, SLOW COOKER OR INSTA…



Minestrone Soup Recipe {stovetop, slow cooker or insta… image

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

Provided by Gina

Categories     Dinner    Soup

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 18

1 15 oz can white beans, drained, rinsed (cannellini or navy)
32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves (minced)
1 28 oz can petite diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
1 medium 8 oz zucchini (diced)
2 cups chopped fresh (or frozen defrosted spinach)
2 cups cooked small pasta such as ditalini (al dente (or GF pasta))
extra parmesan cheese for garnish (optional)

Steps:

  • Slow Cooker Version:
  • Stove Top Directions:
  • Instant Pot Directions:

Nutrition Facts : ServingSize 1 1/2 cups, Calories 190 kcal, CarbohydrateContent 32 g, ProteinContent 9 g, FatContent 3 g, SodiumContent 483 mg, FiberContent 8 g, SugarContent 4 g

CROCK POT PICADILLO - SKINNYTASTE



Crock Pot Picadillo - Skinnytaste image

Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices. 

Provided by Gina

Categories     Dinner

Total Time 207 minutes

Prep Time 15 minutes

Cook Time 192 minutes

Yield 11

Number Of Ingredients 12

2 1/2 lbs 93% lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic (minced)
1/4 cup minced cilantro
1 small tomato (diced)
8 oz can tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers or green olives)
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper (to taste)

Steps:

  • Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
  • When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
  • Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
  • Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
  • After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
  • Discard the bay leaves and serve over brown rice.
  • Makes about 5 3/4 cups.

Nutrition Facts : ServingSize 1 /2 cup, Calories 207 kcal, CarbohydrateContent 5 g, ProteinContent 28 g, FatContent 8.5 g, SaturatedFatContent 3.5 g, CholesterolContent 74 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 3 g

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MINESTRONE SOUP RECIPE {STOVETOP, SLOW COOKER OR INSTA…
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