Slow Cooker Minestrone Soup {Olive Garden Copycat}

Name: Slow Cooker Minestrone Soup {Olive Garden Copycat}
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6 servings
Ingredients: 6 1/2 cups low-sodium vegetable stock; 2 (14.5 oz) cans diced tomatoes; 1 cup diced celery; 1 cup diced carrots; 1 cup diced yellow onion; 4 cloves garlic; 2 tsp dried basil*; 1 tsp dried oregano; 3/4 tsp dried rosemary; 1/2 tsp dried thyme; Salt and freshly ground black pepper; 1 1/3 cups zucchini sliced into half moons; 1 1/3 cups frozen green beans (regular or Italian); 1 1/3 cups small or medium shell pasta; 2 cups packed chopped fresh spinach; 1 (15 oz) can dark red kidney beans, drained and rinsed; 1 (15 oz) can white navy beans or cannellini beans, drained and rinsed; 3 Tbsp chopped fresh parsley; Finely shredded parmesan or romano cheese

User Reviews

4.7

57 reviews

Excellent

Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 30 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Slow Cooker Minestrone Soup {Olive Garden Copycat}

Iris Warren

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This healthy, flavorful minestrone soup is packed full of hearty vegetables, beans and pasta and it couldn't be easier to make!

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Ingredients

Servings

6 1/2 cups low-sodium vegetable stock, then more as desired
2 (14.5 oz) cans diced tomatoes
1 cup diced celery (3 stalks)
1 cup diced carrots (2 carrots)
1 cup diced yellow onion (1 small)
4 cloves garlic, minced
2 tsp dried basil*
1 tsp dried oregano
3/4 tsp dried rosemary, crushed
1/2 tsp dried thyme
Salt and freshly ground black pepper, to taste
1 1/3 cups zucchini sliced into half moons (1 small)
1 1/3 cups frozen green beans (regular or Italian), thawed under warm water
1 1/3 cups small or medium shell pasta
2 cups packed chopped fresh spinach
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
3 Tbsp chopped fresh parsley
Finely shredded parmesan or romano cheese, for serving

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Instructions

Slow Cooker Method: Add vegetable stock, tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, rosemary to a 6 or 7-quart slow cooker.
Season with salt and pepper to taste and cook on low heat 7 - 8 hours or high 3 1/2 - 4 hours.
Stir in zucchini, pasta, green beans, and cook on high heat and additional 20 - 30 minutes or until pasta is tender.
Stir in spinach, kidney beans and cannellini beans, and parsley and cook several minutes until heated through.
Stir in more vegetable broth to thin as desired. Serve warm topped with Romano cheese.

Notes

*If you don't have all of the dried herbs listed 1 1/2 Tbsp Italian seasoning can be used instead.
Heat 2 Tbsp olive oil in a large pot over medium-high heat
Add carrots, celery and onions and saute 4 minutes adding in garlic during last minute of sauteing.
Pour in broth, water and canned tomatoes. Add herbs and season with salt and pepper to taste.
Bring to a boil, cover and reduce heat slightly, allow to gently boil 10 minutes, then add zucchini, green beans and pasta, cover and gently boil 10 - 15 minutes longer, or until pasta is tender.
Add kidney and cannelini beans and spinach and cook 2 minutes longer.