Slow Cooker Minestrone Soup

Name: Slow Cooker Minestrone Soup
Prep time: 15 min
Yield: 1 serving
Ingredients: 1 small red or yellow onion; 2 small carrots; 2 celery stalks; 4 cloves garlic; 1 1/2 cups fresh green beans; 1 28 oz can diced tomatoes, with juices; 6 cups vegetable broth; 1 15 oz can red kidney beans, rinsed and drained; 1 15 oz can cannellini beans or Great Northern beans, rinsed and drained; 2 bay leaves; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried rosemary; 1/8 teaspoon red pepper flakes; 1 small zucchini; 1/2 cup dried whole wheat elbow pasta; 1 cup chopped fresh spinach; salt and black pepper; freshly-grated Parmesan cheese

User Reviews

4.5

96 reviews

Excellent

Prep Time
15 mins
Course
Main Course, Soup
Cuisine
American, International, Vegetarian, Vegan, gluten-free

Slow Cooker Minestrone Soup

Iris Warren

Report

This easy slow cooker soup is loaded with veggies, beans, and whole wheat pasta! It is the perfect meal for a cold day!

Share:

I Made This!

72 people made this

Print

22 people printed this

Save this

57 people saved this

Ingredients

1 small red or yellow onion diced
2 small carrots diced
2 celery stalks diced
4 cloves garlic minced
1 1/2 cups fresh green beans trimmed and cut into 1/2-inch pieces
1 28 oz can diced tomatoes, with juices
6 cups vegetable broth
1 15 oz can red kidney beans, rinsed and drained
1 15 oz can cannellini beans or Great Northern beans, rinsed and drained
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon red pepper flakes
1 small zucchini diced
1/2 cup dried whole wheat elbow pasta can use gluten-free pasta
1 cup chopped fresh spinach
salt and black pepper to taste
freshly-grated Parmesan cheese for serving, optional

Add to Shopping List

Instructions

Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach. Cook until pasta is tender. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese, if desired.
Note-for vegan, don't use the Parmesan cheese and for gluten-free, use gluten-free pasta.