Description
This Crockpot Minestrone Soup is a heartwarming blend of fresh vegetables, tender pasta, and robust flavors—all simmered to perfection in your slow cooker. It’s an easy, wholesome meal that makes weeknight dinners a breeze!
Ingredients
- Carrots (2 large, chopped)
- Celery (3 sticks, chopped)
- Onion (1, chopped)
- Garlic (3-4 cloves, minced)
- Vegetable broth (6 cups)
- Diced tomatoes (28 oz can)
- Tomato paste (1 tablespoon)
- Parmesan rind (1)
- Salt (1 teaspoon)
- Black pepper (½ teaspoon)
- Dried oregano (½ teaspoon)
- Dried rosemary (½ teaspoon)
- Dried basil (½ teaspoon)
- Red kidney beans (16 oz can)
- Cannellini beans (15.5 oz can)
- Frozen cut green beans (1 cup, thawed)
- Ditalini pasta (1 cup, dried)
- Baby spinach (2 cups, chopped)
- Shredded Parmesan (for serving)
Instructions
- Chop the vegetables: carrots, celery, onion, and garlic; add to the slow cooker.
- Combine all ingredients except beans, pasta, and spinach in the crockpot.
- Add the Parmesan rind and seasonings; stir everything together.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the beans and pasta 45 minutes before serving.
- Add chopped spinach just before serving; stir to combine.
- Serve hot with shredded Parmesan on top.
Notes
For a gluten-free version, substitute ditalini pasta with a gluten-free option.
Adjust seasoning according to personal taste; fresh herbs can be used but in smaller amounts.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 800mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg