Slow Cooker Minestrone Soup

Name: Slow Cooker Minestrone Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 serving
Ingredients: 1 Tablespoon olive oil; 2 carrots; 1 yellow onion; 2 celery hearts; 3 cloves garlic; 1 14 oz can diced tomatoes; 1 white potato; ½ head savoy cabbage; 2 medium zucchini; 1 15 oz can garbanzo beans; 1 15 oz can red kidney beans; 1 15 oz can White beans; 1 teaspoon dried basil; 1 teaspoon dried oregano; ¼ cup fresh parsley; 1 rind from 2 oz. of parmesan cheese; 1 bay leaf; 2 cups water; 32 oz container low sodium chicken or vegetable stock; 1 ½ teaspoon sea salt; 1 teaspoon black pepper; freshly grated parmesan cheese for serving

User Reviews

4.4

114 reviews

Good

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6
Calories
354 kcal
Course
Soup, Dinner
Cuisine
American

Slow Cooker Minestrone Soup

Odette Barnes

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This slow cooker minestrone soup is packed with fresh veggies, beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.

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Ingredients

Servings

1 Tablespoon olive oil
2 carrots chopped
1 yellow onion chopped
2 celery hearts chopped
3 cloves garlic minced
1 14 oz can diced tomatoes
1 white potato peeled and chopped into cubes
½ head savoy cabbage thinly sliced
2 medium zucchini chopped into small cubes
1 15 oz can garbanzo beans drained and rinsed
1 15 oz can red kidney beans drained and rinsed
1 15 oz can White beans drained and rinsed
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup fresh parsley chopped
1 rind from 2 oz. of parmesan cheese
1 bay leaf
2 cups water
32 oz container low sodium chicken or vegetable stock
1 ½ teaspoon sea salt
1 teaspoon black pepper
freshly grated parmesan cheese for serving

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Instructions

Heat oil over medium heat. Add carrots, onion and celery and cook until onions are translucent and fragrant. Add in garlic and sauté for 5 minutes more.
Add sautéed veggies and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or potatoes are cooked. Taste the soup before serving and season with additional salt and pepper if needed. Remove parmesan rind and bay leaf. Portion soup into bowls and top with parmesan cheese.

Notes

Storage: Let the soup cool, then store in the fridge for 4-5 days or freeze for up to 3 months. Thaw frozen soup in the fridge overnight before reheating.

Nutrition Information

Show Details

Serving 1bowl Calories 354kcal (18%) Carbohydrates 59g (20%) Protein 20g (40%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 3mg (1%) Sodium 801mg (33%) Potassium 1548mg (44%) Fiber 17g (68%) Sugar 9g (18%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 354 kcal

% Daily Value*

Serving	1bowl
Calories	354kcal	18%
Carbohydrates	59g	20%
Protein	20g	40%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	3mg	1%
Sodium	801mg	33%
Potassium	1548mg	33%
Fiber	17g	68%
Sugar	9g	18%