Slow Cooker Minestrone Soup Olive Garden Copycat

INTRODUCTION

Minestrone soup is a delicious, hearty dish that warms the soul. The Slow Cooker Minestrone Soup Olive Garden Copycat version captures the essence of comfort food, perfect for any season. This recipe combines fresh vegetables, tasty beans, and pasta, making it a satisfying meal. With the slow cooker method, you can prepare this lovely soup without spending too much time in the kitchen. Just set it and forget it until it’s time to eat!

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love this Slow Cooker Minestrone Soup. First, it is simple to make. You just need to chop some vegetables, add them to the slow cooker, and let it do the work. That means you can enjoy your day without worrying about cooking.

Second, it is full of healthy ingredients. The soup is loaded with vegetables, beans, and whole grains. This not only makes it tasty but also nutritious, providing you with essential vitamins and minerals.

Furthermore, this soup is very flexible. You can easily change the ingredients based on what you have in your kitchen or your family’s taste. You can add more vegetables, swap out the beans, or even use a different type of pasta if you like.

Finally, this soup tastes amazing. The mix of flavors from the herbs, fresh veggies, and beans creates a lovely dish that everyone will enjoy. It’s perfect for cozy nights at home or gatherings with friends and family.

HOW TO MAKE Slow Cooker Minestrone Soup

Making Slow Cooker Minestrone Soup is straightforward. Follow this easy step-by-step guide.

EQUIPMENT NEEDED

Before you start, make sure you have the following equipment:

• Slow cooker (6 or 7 quart)
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Large pot (if using stovetop method)
• Ladle for serving

Ingredients You’ll Need

• 6 1/2 cups low sodium vegetable stock
• 2 cans diced tomatoes (14.5 oz each)
• 1 cup diced celery (3 stalks)
• 1 cup diced carrots (2 carrots)
• 1 cup diced yellow onion (1 small)
• 4 cloves garlic, minced
• 2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 1 1/3 cups zucchini, sliced into half moons (1 small)
• 1 1/3 cups frozen green beans, thawed
• 1 1/3 cups small or medium shell pasta
• 2 cups packed chopped fresh spinach
• 1 can dark red kidney beans (15 oz), drained and rinsed
• 1 can white navy beans or cannellini beans (15 oz), drained and rinsed
• 3 Tbsp chopped fresh parsley
• Finely shredded parmesan or romano cheese, for serving

STEP-BY-STEP INSTRUCTIONS

Slow Cooker Method

1. Prepare the Ingredients: Start by chopping the celery, carrots, onion, and zucchini. Mince the garlic and rinse the beans.

2. Add to Slow Cooker: In a 6 or 7-quart slow cooker, add the vegetable stock, diced tomatoes, celery, carrots, onion, garlic, dried basil, oregano, thyme, and rosemary.

3. Season: Season the mixture with salt and black pepper to taste.

4. Cook: Cover and cook on low heat for 7 to 8 hours or on high heat for 3 1/2 to 4 hours.

5. Add Pasta and Veggies: When the cooking time is almost up, stir in the zucchini, pasta, and green beans. Cook on high heat for another 20 to 30 minutes until the pasta becomes tender.

6. Finish the Soup: Stir in the spinach, rinsed kidney beans, cannellini beans, and parsley. Cook for a few more minutes until everything is heated through.

7. Adjust the Consistency: If the soup is too thick, add more vegetable stock to achieve your desired consistency.

8. Serve: Ladle the soup into bowls and top with grated Romano cheese before serving.

Stovetop Instructions

1. Heat Oil: Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat.

2. Sauté Veggies: Add the diced carrots, celery, and onion. Sauté for 4 minutes and then add garlic. Sauté for another minute.

3. Add Broth and Tomatoes: Pour in the vegetable broth, water, and the canned tomatoes.

4. Season: Add the herbs and season with salt and pepper to taste.

5. Boil and Simmer: Bring the mixture to a boil. Cover and reduce the heat slightly. Let it gently boil for 10 minutes.

6. Pasta and Remaining Vegetables: Add the zucchini, frozen green beans, and pasta. Cover again and let it gently boil for another 10 to 15 minutes until the pasta is tender.

7. Final Additions: Stir in the kidney and cannellini beans and spinach. Cook for 2 more minutes until heated through.

HOW TO SERVE Slow Cooker Minestrone Soup

Serve this delicious soup warm. Top each bowl with a sprinkle of Romano cheese. You can also add fresh parsley for a bit of color and flavor. Pair it with crusty bread or a fresh salad for a complete meal. This soup is perfect for lunch or dinner, and it can also be enjoyed the next day for leftovers.

STORAGE & FREEZING: Slow Cooker Minestrone Soup

To store leftovers, let the soup cool completely. Place it in airtight containers and refrigerate. It should be good in the fridge for about 3 to 5 days. If you want to freeze the soup, it’s best to do so without the pasta. The pasta can become mushy after freezing.

To freeze, place the cooled soup in freezer-safe bags or containers. It can last in the freezer for about 3 months. When you’re ready to eat it, thaw it in the fridge overnight. Reheat on the stove, adding some water or vegetable stock to adjust the consistency.

SERVING SUGGESTIONS

Besides serving the soup with cheese, you can enjoy it with:

• Crusty bread
• Garlic bread
• A side salad
• Grilled cheese sandwiches
• Croutons

All these options will complement the flavors of the soup perfectly.

VARIATIONS

Feel free to customize this Minestrone Soup to suit your taste. Here are some ideas:

• Add Meat: Include cooked ground beef or turkey for a heartier version.
• Different Greens: Use kale or Swiss chard in place of spinach.
• Other Vegetables: Throw in bell peppers, corn, or peas for extra nutrition.
• Different Pasta: Swap the shell pasta for other types like rotini or penne.
• Spicy Kick: Add crushed red pepper flakes if you enjoy some heat.

FAQs

1. Can I use other types of beans in the soup?

Yes, you can use any beans you have on hand. Great northern beans, black beans, or pinto beans can work well, too. Just make sure to rinse and drain them first.

2. Is this soup vegan?

Yes, this Slow Cooker Minestrone Soup is vegan, as all the ingredients are plant-based.

3. Can I make this soup without a slow cooker?

Yes! You can follow the stovetop instructions to make this soup quickly.

4. How do I store leftover minestrone soup?

Let the soup cool down, and then place it in airtight containers. You can keep it in the fridge for 3 to 5 days or freeze it for up to 3 months.

MAKE-AHEAD TIPS FOR Slow Cooker Minestrone Soup

To save time, you can prep the vegetables a day before. Chop them and store them in the fridge. This will make it easy to throw everything in the slow cooker the next day. You can also make a big batch and freeze portions for quick meals later on. This makes it great for meal planning!

By following these simple steps, you can create a delicious and healthy Slow Cooker Minestrone Soup that everyone will love. Enjoy your cooking!

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