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Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup

Warm up with a hearty bowl of Slow Cooker Minestrone Soup. This comforting dish is packed with vibrant vegetables and rich flavors, making it the ultimate easy weeknight dinner. Savor each spoonful and enjoy a nutritious meal that will please the whole family. Make it tonight!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Soups
Cuisine: Italian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small red or yellow onion diced
  • 2 small carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1.5 cups fresh green beans trimmed and cut into 1/2-inch pieces
  • 1 can (28 oz) diced tomatoes with juices
  • 6 cups vegetable broth
  • 1 can (15 oz) red kidney beans rinsed and drained
  • 1 can (15 oz) cannellini beans or Great Northern beans, rinsed and drained
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon dried rosemary
  • 0.125 teaspoon red pepper flakes
  • 1 small zucchini diced
  • 0.5 cup dried whole wheat elbow pasta can use gluten-free pasta
  • 1 cup chopped fresh spinach
  • Salt to taste
  • black pepper to taste
  • Freshly-grated Parmesan cheese for serving, optional

Equipment

  • Slow Cooker
  • Chef's Knife
  • Cutting Board
  • Grater

Method
 

  1. Start by preparing your vegetables. Dice the onion, carrots, and celery into small pieces, ensuring even cooking. The more uniform your cuts, the better the texture of the soup.
  2. Next, in your 6-quart slow cooker, combine the diced onion, carrots, celery, minced garlic, green beans, diced tomatoes with their juices, vegetable broth, and both types of beans. This combination creates a colorful base that’s full of flavor.
  3. Add bay leaves, oregano, basil, rosemary, and red pepper flakes to the pot. Stir everything gently to distribute the spices throughout the mixture.
  4. Now, cover your slow cooker and choose your cooking setting. If you have time, cook on low for 6 to 8 hours. If you’re short on time, you can set it to high for 3 to 4 hours. The longer cooking time allows the flavors to meld beautifully.
  5. About 30 to 40 minutes before the soup is finished, add in the diced zucchini, pasta, and spinach. Stir well and cover again. This is the stage where the pasta will absorb the broth and become perfectly al dente.
  6. As the cooking time comes to an end, check the consistency of the soup. It should be thick and hearty, yet the pasta should still have some bite. If it seems too thick, feel free to add a bit more broth.
  7. Season the soup with salt and black pepper to taste. Adjust as needed, keeping in mind that the flavors will enhance as it sits.
  8. Once the soup has cooked thoroughly, carefully remove the bay leaves before serving. This ensures you don’t have any unpleasant surprises while eating.
  9. Ladle your delicious Slow Cooker Minestrone Soup into bowls, and if desired, top with freshly grated Parmesan cheese. This adds a creamy finish and enhances the overall flavor.
  10. Enjoy this delightful soup with crusty bread or a simple side salad for a complete meal. It’s warm, comforting, and simply delicious!

Notes

To keep leftovers fresh, store them in an airtight container in the refrigerator. Consume within three days for the best flavor. This soup freezes beautifully! Just allow it to cool completely before transferring it to freezer-safe bags. When you're ready to enjoy it again, thaw in the fridge overnight and reheat on the stove.