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Ranis

Hearty Slow Cooker Minestrone Soup for a Cozy Meal!

A comforting and hearty minestrone soup made in a slow cooker, perfect for cozy meals.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
  4. About 30 minutes before serving, stir in the pasta and fresh spinach. Cover and continue cooking until the pasta is al dente.
  5. Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 400mgFiber: 8gSugar: 4g

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.

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