Crock Pot Minestrone Soup Recipe

Name: Crock Pot Minestrone Soup Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8 servings
Ingredients: 2 cups russet potato peeled and chopped into 1 inch cubes; 1 cup sliced carrots; 1 cup sliced celery; 1 cup chopped yellow onion; 1 cup sliced zucchini; 1 cup frozen cut green beans; 1 cup frozen corn kernels; 4 cups vegetable broth; 1 (15 oz.) can petite diced tomatoes; 1 (15 oz.) can tomato sauce; 1 tablespoon dried Italian seasoning; 2 teaspoons granulated sugar; 1 teaspoon salt; 1 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 2 dried bay leaves; 1 (15 oz.) can white beans, drained and rinsed (cannellini beans, navy beans, northern beans, etc.); 1 (15 oz.) can red kidney beans, drained and rinsed; 2 cups loosely-packed roughly-chopped baby spinach leaves; For Serving: Grated Parmesan cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings
8 servings
Calories
246 kcal
Course
Main Course, Soup, Dinner
Cuisine
Italian, American

Crock Pot Minestrone Soup Recipe

Mina Davis

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Crock Pot Minestrone is the perfect healthy soup. It's loaded with tons of vegetables and full of great flavor.

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Ingredients

Servings

2 cups russet potato peeled and chopped into 1 inch cubes
1 cup sliced carrots
1 cup sliced celery
1 cup chopped yellow onion
1 cup sliced zucchini
1 cup frozen cut green beans
1 cup frozen corn kernels
4 cups vegetable broth
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can tomato sauce
1 tablespoon dried Italian seasoning
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 dried bay leaves
1 (15 oz.) can white beans, drained and rinsed (cannellini beans, navy beans, northern beans, etc.)
1 (15 oz.) can red kidney beans, drained and rinsed
2 cups loosely-packed roughly-chopped baby spinach leaves
For Serving: Grated Parmesan cheese

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Instructions

In a large 6 quart slow cooker, add the potatoes, carrots, celery, onion, zucchini, green beans, broth, diced tomatoes with their juices, tomato sauce, Italian seasoning, sugar, salt, garlic powder, pepper, and bay leaves. Stir until well combined.
Add the drained and rinsed white and kidney beans. Gently stir.
Cover and cook on low for 6 to 8 hours or on high for 4 hours.
Remove the bay leaves. Add the chopped spinach leaves. Stir.
Cover and cook for an additional 15 minutes, until the spinach is soft.
Serve hot topped with Parmesan cheese.

Nutrition Information

Show Details

Serving 1/8th of the recipe Calories 246kcal (12%) Carbohydrates 51g (17%) Protein 13g (26%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 1146mg (48%) Potassium 1242mg (35%) Fiber 11g (44%) Sugar 10g (20%) Vitamin A 4168IU (83%) Vitamin C 22mg (24%) Calcium 125mg (13%) Iron 6mg (33%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 246 kcal

% Daily Value*

Serving	1/8th of the recipe
Calories	246kcal	12%
Carbohydrates	51g	17%
Protein	13g	26%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	1146mg	48%
Potassium	1242mg	26%
Fiber	11g	44%
Sugar	10g	20%
Vitamin A	4168IU	83%
Vitamin C	22mg	24%
Calcium	125mg	13%
Iron	6mg	33%