Hey there, friends! Holly here. Today, I’m sharing a recipe that’s perfect for those busy weekdays when you want to come home to a warm, comforting meal without all the fuss – my Slow Cooker Minestrone Soup. Minestrone is a classic Italian soup, which traditionally includes vegetables, pasta, and beans. It’s hearty, healthy, and super versatile, making it a fantastic option for anyone looking to sneak more veggies into their diet or to use up those lingering produce buddies hanging out in the fridge. And the best part? It gets better with time, making it ideal for meal prep and leftovers!
A bowl of this rustic Slow Cooker Minestrone Soup is pretty much a whole meal by itself, but I love to serve it with a warm loaf of crusty bread for dunking. If you’re feeling fancy, top off your bowl with a sprinkle of freshly grated Parmesan cheese and a swirl of good olive oil, and maybe even a side of a crispy green salad for that extra crunch.
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Slow Cooker Minestrone Soup
Servings: 6 servings
Servings: 6 servings
Ingredients:
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 (15-ounce) can kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup small pasta, such as ditalini or elbow macaroni
- 2 cups baby spinach, roughly chopped
- Fresh basil for garnish (optional)
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 (15-ounce) can kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup small pasta, such as ditalini or elbow macaroni
- 2 cups baby spinach, roughly chopped
- Fresh basil for garnish (optional)
Directions:
1. Toss the onion, carrots, celery, garlic, zucchini, and green beans into the slow cooker.
2. Pour in the diced tomatoes and kidney beans.
3. Add vegetable broth, Italian seasoning, and bay leaf to the pot. Season with salt and pepper to taste.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
5. In the last 30 minutes of cooking, add the pasta to the slow cooker.
6. Once the pasta is tender, stir in the chopped spinach and continue to cook just until the spinach has wilted.
7. Remove the bay leaf, give your Minestrone a good stir, and serve hot with a garnish of fresh basil if you're feeling fancy!
Variations & Tips:
- Feel free to swap in any seasonal vegetables you have on hand; the more, the merrier.
- If you want to boost the protein, you can add cooked shredded chicken or even some Italian sausage.
- For a gluten-free version, use your favorite gluten-free pasta or skip the pasta entirely and add some quinoa in the last 30 minutes.
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And there you have it, friends – a big bowl of comfort without a big-time commitment. Let me know how it turns out for you, and of course, happy slow cooking!