Hearty Slow Cooker Minestrone Soup
Incredibly flavorful and rich, this minestrone soup is every bit as hearty as it is beautiful. Made easily in the slow cooker, this soup is perfect for a busy weeknight!
Servings: 8 servings
Calories: 270kcal
Ingredients
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 1/2 cups yellow onion, diced
- 28 oz can diced tomatoes, with juices
- 2 Tbsp tomato paste
- parmesan rind, or 1" chunk of parmesan
- 2-3 Tbsp minced garlic
- 2 bay leaves
- 1 1/4 Tbsp dried Italian seasoning
- pinch of red pepper flakes
- 4 cups fat free vegetable stock or broth
- 2 cups water
- 2 Tbsp vegetable base
- 15 oz can dark red kidney beans, drained and rinsed
- 15 oz can cannelini beans, drained and rinsed
ADD 20-25 MINUTES BEFORE SERVING
- 1 cup diced zucchini
- 1 1/2 cups dried ditalini or other small pasta
ADD 5 MINUTES BEFORE SERVING
- 1 cup frozen cut green beans
- 1 1/2 cups baby spinach, roughly chopped
Instructions
- Add first 15 ingredients to 6 quart or larger slow cooker. Stir to combine, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
- 30 minutes before you want to serve the soup, add zucchini and ditalini pasta, stir, cover and cook on HIGH for 20-25 minutes.
- 5 minutes before serving, add in frozen green beans and baby spinach, stir, cover and cook on HIGH for 5 minutes.
- When serving, if desired, grate parmesan cheese over the soup and enjoy!
Video
Notes
As written, the green beans are semi-crisp. If you prefer softer green beans, add them when you add in the zucchini and pasta.
Nutrition
Calories: 270kcal | Carbohydrates: 54g | Protein: 12g | Fat: 1g | Sodium: 1556mg | Potassium: 682mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3825IU | Vitamin C: 20.7mg | Calcium: 134mg | Iron: 4.1mg
