Incredibly flavorful and rich, this minestrone soup is every bit as hearty as it is beautiful. Made easily in the slow cooker, this soup is perfect for a busy weeknight!
Prep Time20 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Main Course
Cuisine: American, Italian
Servings: 8servings
Calories: 270kcal
Ingredients
1cupcarrots, sliced
1cupcelery, sliced
1 1/2cupsyellow onion, diced
28ozcan diced tomatoes, with juices
2Tbsptomato paste
parmesan rind, or 1" chunk of parmesan
2-3Tbspminced garlic
2bay leaves
1 1/4Tbspdried Italian seasoning
pinch of red pepper flakes
4cupsfat free vegetable stock or broth
2cupswater
2Tbspvegetable base
15ozcan dark red kidney beans, drained and rinsed
15ozcan cannelini beans, drained and rinsed
ADD 20-25 MINUTES BEFORE SERVING
1cupdiced zucchini
1 1/2cupsdried ditalini or other small pasta
ADD 5 MINUTES BEFORE SERVING
1cupfrozen cut green beans
1 1/2cupsbaby spinach, roughly chopped
Instructions
Add first 15 ingredients to 6 quart or larger slow cooker. Stir to combine, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
30 minutes before you want to serve the soup, add zucchini and ditalini pasta, stir, cover and cook on HIGH for 20-25 minutes.
5 minutes before serving, add in frozen green beans and baby spinach, stir, cover and cook on HIGH for 5 minutes.
When serving, if desired, grate parmesan cheese over the soup and enjoy!
Video
Notes
As written, the green beans are semi-crisp. If you prefer softer green beans, add them when you add in the zucchini and pasta.