Olive Garden Copycat Minestrone Soup {Slow Cooker}

Photo by Lisa P.
Adapted from cookingclassy.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingclassy.com

Ingredients

  • Ingredients

  • 4

    cups low-sodium vegetable stock

  • 1 1/2

    cups water

  • 2

    (14.5 oz) cans diced tomatoes

  • 1

    cup diced celery (3 stalks)

  • 1

    cup diced carrots (2 carrots)

  • 1

    cup diced yellow onion (1 small)

  • 1

    Tbsp chopped fresh parsley (or 1 tsp dried)

  • 2

    tsp dried basil

  • 1

    tsp dried oregano

  • 1/2

    tsp dried thyme

  • 1/2

    tsp dried crushed rosemary

  • 2

    bay leaves

  • 1/2

    tsp sugar

  • Salt and freshly ground black pepper, to taste

  • 1 1/3

    cups diced zucchini (1 small)

  • 1 1/3

    cups shell pasta

  • 4

    cloves garlic, minced

  • 1

    (15 oz) can dark red kidney beans, drained and rinsed

  • 1

    (15 oz) can white navy beans or cannellini beans, drained and rinsed

  • 1

    (14.5 oz) can Italian green beans, drained

  • 2

    cups slightly packed chopped fresh spinach

  • Finely shredded Romano cheese, for serving (Parmesan works too)

Directions

Directions Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to a slow cooker. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours. Add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat and additional 30 - 40 minutes until pasta is tender. Stir in spinach and Italian green beans and cook several minutes until heated through. Serve warm topped with Romano cheese. Recipe Source: Cooking Classy

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