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!
Yield: People
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
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