Slow Cooker Minestrone Soup
The best, classic easy homemade slow cooker minestrone soup recipe that’s loaded with Italian flavors. Chock full of delicious beans and vegetables – it’s comfort food at its best!
- 2 cans Diced tomatoes, 14.5 oz cans
- 3 tbsp Tomato paste
- 1/4 cup Parmesan cheese
- 4 cups Vegetable broth, Or chicken broth
- 2 cups Water
- 1 cup Carrots , Diced
- 1 cup Celery, Diced
- 1.5 cups Onion, Diced
- 4 cloves Garlic, Finely minced
- 1 tbsp Ginger, Freshly grated
- 1 tsp Oregano, Dried
- 1 sprig Rosemary, Fresh
- 1 tbsp Italian seasoning
- 1 Bay leaf
- Salt, To taste
- Pepper, To taste
- 1 can Red kidney beans, 15 oz. can, Drained and rinsed
- 1 can Northern beans, 15 oz. can, Drained and rinsed
- 1 cup Zucchini, Diced
- 1.5 cups Tubular pasta, E.g. Ditalini pasta
- 2 cups Spinach, Roughly chopped
- 1 cup Green beans , Frozen
In a slow cooker, add diced tomatoes, tomato paste, parmesan cheese, vegetable broth, water, carrots, celery, onions, garlic, ginger, oregano, rosemary, Italian seasoning, bay leaf, salt and pepper.
Cook on Low heat for 6-8 hours or High heat for 3-4 hours.
Add red kidney beans, Northern beans, zucchini, pasta and cook on High heat for an additional 20- 25 minutes until pasta is tender.
Stir in the spinach, green beans and cook for an additional 10 minutes until cooked through. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days. Since the pasta absorbs a lot of the liquid over time, you may have to add a little more water or broth to thin it out, when reheating.
Calories: 100kcal, Carbohydrates: 19g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 816mg, Potassium: 691mg, Fiber: 5g, Sugar: 10g, Vitamin A: 5416IU, Vitamin C: 29mg, Calcium: 163mg, Iron: 3mg