Description
A hearty and healthy crockpot minestrone soup packed with vegetables, beans, and pasta. Perfect for a comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 1 cup small pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion, carrots, celery, and garlic for 5 minutes.
- Transfer the sautéed vegetables to the crockpot.
- Add zucchini, diced tomatoes, vegetable broth, kidney beans, cannellini beans, pasta, oregano, basil, salt, and pepper to the crockpot.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in fresh spinach 10 minutes before serving.
- Serve hot and enjoy.
Notes
- You can substitute any beans you prefer.
- Add more broth if you prefer a thinner soup.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian