Slow Cooker Minestrone Soup
User Reviews
4.4
Slow Cooker Minestrone Soup
Description
This Slow Cooker Minestrone Soup uses a combination of chopped carrots, onion, celery, and garlic sautéed in olive oil before being combined with diced tomatoes, potato cubes, thinly sliced savoy cabbage, cubed zucchini, and three types of rinsed beans. Herbs including dried basil and oregano, fresh parsley, and bay leaf are added along with chicken or vegetable stock, water, salt, and black pepper. A parmesan rind steeped in the soup imparts savory depth.
Cooked slowly on high or low to allow vegetables and beans to soften and flavors to meld, the soup achieves a rich, layered taste while maintaining some vegetable texture. Parmesan cheese grated over the top before serving adds creamy saltiness.
This soup is ideal as a warming, nutrient-rich meal especially in cooler months. It can be portioned for meals throughout the week and pairs well with crusty bread.
Once cooled, leftovers should be refrigerated for up to 4-5 days or frozen for up to 3 months. Frozen portions should be thawed overnight in the refrigerator prior to reheating for even warming.
Ingredients
- 1 Tablespoon olive oil
- 2 carrot chopped
- 1 yellow onion chopped
- 2 celery hearts chopped
- 3 cloves garlic minced
- 1 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 oz can garbanzo beans drained and rinsed
- 1 oz can red kidney beans drained and rinsed
- 1 oz can White beans drained and rinsed
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- ¼ cup parsley chopped, fresh
- 1 Parmesan Cheese rind from 2 oz
- 1 bay leaf
- 2 cups water
- 32 oz container chicken stock low sodium; or vegetable stock
- 1 ½ teaspoon salt sea salt
- 1 teaspoon black pepper
- Parmesan Cheese freshly grated, for serving
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
- Cool the soup before refrigerating; it keeps for 4 to 5 days refrigerated.
- For longer storage, freeze the soup for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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