This recipe is called "Spring Minestrone" and I can't think of a better thing to eat springtime than this!

Minestrone is a melody of vegetables, simmered to perfection, reminding one of the spring season's fresh start. This rustic, hearty soup traveled across the ocean from Italy, finding a home in American kitchens, where it's been lovingly adapted over the years to suit our abundant local produce. Our Slow Cooker Spring Minestrone Soup is a wonderful way to celebrate the arrival of the season's freshest vegetables while still satisfying that deep craving for a nurturing, warm meal. It’s perfect for those days when the breeze still carries a whisper of winter's chill, but the earth is waking up with green tendrils and splashes of colorful blooms.

This nourishing soup pairs beautifully with crusty, homemade bread or a slice of warm cornbread straight from the oven, slathered with butter. On the side, consider a simple spring greens salad dressed with a light vinaigrette to add a note of crispness to your meal.

Slow Cooker Spring Minestrone Soup
Servings: 8 servings

- 1 medium yellow onion, diced
- 2 stalks of celery, chopped
- 2 medium carrots, peeled and sliced
- 3 cloves of garlic, minced
- 1 pound of red potatoes, diced into bite-sized pieces
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup of green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) of diced tomatoes, undrained
- 4 cups of vegetable broth
- 2 cups of water
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup of small pasta, like ditalini or orzo
- 1 can (15 oz) of cannellini beans, drained and rinsed
- 2 cups of fresh spinach, roughly chopped
- Parmesan cheese, for garnish
- Fresh parsley, chopped for garnish

1. In the slow cooker, combine the onion, celery, carrots, garlic, potatoes, zucchini, yellow squash, and green beans.

2. Add the diced tomatoes along with the vegetable broth and water.

3. Season with dried basil, oregano, and the bay leaf. Add a pinch of salt and pepper.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the vegetables are tender.

5. In the last 30 minutes of cooking, stir in the pasta and cannellini beans.

6. Just before serving, add the fresh spinach and allow it to wilt in the hot soup.

7. Adjust the seasoning as necessary, and then serve hot, garnished with a sprinkle of grated Parmesan cheese and a handful of fresh parsley.

For a non-vegetarian version, you could start the soup by browning some chunks of chicken or sausage in a skillet before adding them to the slow cooker. If you’re fond of a bit of spice, a pinch of red pepper flakes can liven up the broth nicely. Feel free to play with the types of seasonal vegetables; peas or asparagus could be delightful substitutes. Remember, back in the day, minestrone was made with whatever the garden offered up, so let your local farmer's market guide you. Lastly, if you don't have a slow cooker, this recipe can be easily adapted for stovetop cooking—just let it simmer gently until those flavors meld deliciously together.