Slow Cooker Minestrone Soup

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Slow Cooker Minestrone Soup Recipe – Loaded with seasonal vegetables, this minestrone soup is made even easier in this slow cooker recipe! A definite family favorite!
from addapinch.com

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Ingredients

  • 2 cups carrots, sliced or 1 (15-ounce) can carrots, drained
  • 2 cups sliced celery
  • 2 cups green beans, ends trimmed and cut into 1/2-inch pieces
  • 1 medium Russet potatoes, scrubbed clean and cut into 1-inch chunks
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can great Northern beans or canellini, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 6 cups homemade vegetable stock or store-bought
  • 2 Bay leaves
  • 1 1/2 tablespoons homemade Italian seasoning mix or store-bought
  • pinch red pepper flakes, optional
  • 1 medium zucchini, sliced
  • 1 1/2 cups uncooked ditalini pasta
  • 2 cups fresh baby spinach or 1 package frozen and thawed spinach
  • grated fresh parmesan, optional

Preparation

Step 1


Add carrots, celery, green beans, and potatoes to at least a 6-quart slow cooker. Stir in the canned beans, tomatoes, vegetable stock, bay leaves, Italian seasoning, and red pepper flakes. Secure the lid and cook on the low setting for 6-8 hours.

About 30 minutes prior to serving, stir in the zucchini and the pasta. Remove the lid and stir in the spinach.

Serve warm with grated fresh parmesan, if desired.

Yield: 8

Notes:

Vegan:
For a vegan version of this soup, simply omit the freshly grated parmesan at serving.

Gluten-Free:
For a gluten-free version of this soup, simply use gluten-free pasta.

Make-Ahead:
Allow the minestrone soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days.

Freezer Friendly:
Allow the minestrone soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.
Nutrition Information

Yield: 8, Serving Size:

Amount Per Serving: Calories: 305 Total Fat: 9.4g Saturated Fat: 0.3g Cholesterol: 2.5mg Carbohydrates: 43.5g Fiber: 9.2g Sugar: 6g Protein: 12.9g

Total Time: 4 hours 10 minutes

Prep Time: 10 minutes

Cook Time: 4 hours on high; 6 to 8 hours on low

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