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

Scale

2 large carrots, chopped
3 sticks celery, chopped
1 onion, chopped
4 cloves garlic, minced
6 cups vegetable broth
1 can (28 oz) diced tomatoes
1 tablespoon tomato paste
1 Parmesan rind
1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon dried oregano
0.5 teaspoon dried rosemary
0.5 teaspoon dried basil
1 can (16 oz) red kidney beans
1 can (15.5 oz) cannellini beans
1 cup frozen cut green beans, thawed
1 cup ditalini pasta, dried
2 cups baby spinach, chopped
Shredded Parmesan, for serving

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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