Description
A comforting and hearty minestrone soup made in a slow cooker, perfect for cozy meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- 2 cups fresh spinach
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Transfer the sautéed onion and garlic to the slow cooker. Add the diced carrots, celery, zucchini, green beans, diced tomatoes, vegetable broth, kidney beans, oregano, basil, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- About 30 minutes before serving, stir in the pasta and fresh spinach. Cover and continue cooking until the pasta is al dente.
- Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- For a heartier soup, add diced potatoes or butternut squash.
- Substitute the kidney beans with cannellini beans or chickpeas for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg