Description

This Crockpot Minestrone Soup offers irresistible flavors with minimal effort. Packed with colorful veggies, nourishing beans, and aromatic spices, it’s the ideal choice for a quick dinner or healthy meal, evoking warm memories of family gatherings and cozy nights in.

Ingredients

Scale

2 large carrots (chopped)
3 celery sticks (chopped)
1 onion (chopped)
3–4 cloves garlic (minced)
6 cups vegetable broth
28 oz can diced tomatoes
1 tablespoon tomato paste
1 parmesan rind
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried basil
16 oz can red kidney beans
15.5 oz can cannellini beans
1 cup frozen cut green beans (thawed)
1 cup dried ditalini pasta
2 cups baby spinach (chopped)
Shredded parmesan (for serving)

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Instructions

Chop the carrots, celery, and onion; mince the garlic and add to the slow cooker.
Pour in vegetable broth, diced tomatoes, and tomato paste. Mix well, add the parmesan rind, salt, pepper, oregano, rosemary, and basil.
Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
About 45-60 minutes before serving, stir in the beans and pasta, cooking until the pasta is al dente (10-12 minutes).
Before serving, add the chopped spinach and let it wilt, then serve topped with shredded parmesan.

Notes

For a thicker soup, blend a portion before serving.
Feel free to use different beans or vegetables based on personal preference.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 8g
Sodium: 940mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 14g
Protein: 15g
Cholesterol: 5mg