Slow Cooker Minestrone Soup

Name: Slow Cooker Minestrone Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 servings
Ingredients: 1 can diced tomatoes; 1/4 cup tomato paste; 2 ounces Parmesan chunk; 4 cups vegetable stock; 2 cups water; 3 medium carrots; 3 talks celery; 1 medium yellow onion; 4 cloves garlic; 1 teaspoon dried oregano; 1/2 teaspoon dried rosemary; 2 leaves bay; 1/2 teaspoon kosher salt; 1/4 teaspoon coarse ground black pepper; 1 can red kidney beans; 1 can great northern beans; 1 can cannelini beans; 2 medium zucchini; 6 ounces pasta; 1 cup green beans; 3 cups baby spinach; grated Parmesan cheese

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Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
8 servings
Calories
243 kcal
Course
Soup
Cuisine
American

Slow Cooker Minestrone Soup

Bianca Bennett

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Slow Cooker Minestrone Soup is a cozy meal great for the winter months. Yummy, healthy, and hearty, your family will love this! Check it out!

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Ingredients

Servings

1 can diced tomatoes (about 28oz)
1/4 cup tomato paste
2 ounces Parmesan chunk , cut into 1 inch chunks
4 cups vegetable stock
2 cups water
3 medium carrots , diced
3 talks celery , diced
1 medium yellow onion , diced
4 cloves garlic , minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
2 leaves bay
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 can red kidney beans , (15oz) drained and rinsed
1 can great northern beans , (15oz) drained and rinsed
1 can cannelini beans , (15oz) drained and processed until smooth in your food processor
2 medium zucchini , diced
6 ounces pasta (ditalini or elbow)
1 cup green beans cut in half
3 cups baby spinach
grated Parmesan cheese (for serving)

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Instructions

Add the can of cannellini beans and the included water to the food processor and blend for about 30 seconds until it turns into a creamy purée. Use a spatula to help transfer the beans to the slow cooker.
Add the diced tomatoes, tomato paste, parmesan, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, bay leaves, kosher salt, black pepper, kidney beans, great northern beans and pureed cannellini beans to a slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours.
20 minutes before you are ready to serve, turn the slow cooker to high heat if it wasn't already on high heat.
Add in the zucchini and pasta and set time for 20 minutes.
In the last five minutes, add in your green beans and spinach and stir.
Serve with additional Parmesan cheese.

Notes

Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
Click on times in the instructions to start a kitchen timer while cooking.
To convert measurements to grams, click on the "Metric" option next to "Ingredients" in the recipe card.

Nutrition Information

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Calories 243kcal (12%) Carbohydrates 44g (15%) Protein 14g (28%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Cholesterol 5mg (2%) Sodium 964mg (40%) Potassium 723mg (21%) Fiber 9g (36%) Sugar 8g (16%) Vitamin A 5648IU (113%) Vitamin C 24mg (27%) Calcium 201mg (20%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 243 kcal

% Daily Value*

Calories	243kcal	12%
Carbohydrates	44g	15%
Protein	14g	28%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	1g	5%
Cholesterol	5mg	2%
Sodium	964mg	40%
Potassium	723mg	15%
Fiber	9g	36%
Sugar	8g	16%
Vitamin A	5648IU	113%
Vitamin C	24mg	27%
Calcium	201mg	20%
Iron	4mg	22%