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Slow Cooker Minestrone Soup

A hearty and nutritious minestrone soup made in a slow cooker, filled with fresh vegetables, beans, and pasta.

  • Total Time: 375 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Prepare the ingredients by chopping the celery, carrots, onion, and zucchini. Mince the garlic and rinse the beans.
  2. In a slow cooker, add the vegetable stock, diced tomatoes, celery, carrots, onion, garlic, dried basil, oregano, thyme, and rosemary.
  3. Season with salt and black pepper to taste.
  4. Cover and cook on low heat for 7 to 8 hours or on high heat for 3 1/2 to 4 hours.
  5. 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. Stir in the spinach, rinsed kidney beans, cannellini beans, and parsley. Cook for a few more minutes until everything is heated through.
  7. If the soup is too thick, add more vegetable stock to achieve your desired consistency.
  8. Ladle the soup into bowls and top with grated Romano cheese before serving.

Notes

This soup can be customized with different vegetables, pasta, or proteins. Perfect for meal prep and can be stored in the fridge or frozen for later.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 360 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: minestrone, soup, vegan, slow cooker, healthy, comfort food