Description
A hearty and healthy vegetable-packed minestrone soup made in a crockpot. Packed with fresh vegetables and beans, this soup is both nutritious and delicious.
Ingredients
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup small pasta (like ditalini)
- 2 cups fresh spinach
Instructions
- Place onion, carrots, celery, garlic, zucchini, green beans, tomatoes, kidney beans, cannellini beans, and vegetable broth in the crockpot.
- Add basil, oregano, salt, and pepper. Stir well.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- 30 minutes before serving, add pasta and stir.
- Just before serving, stir in fresh spinach until wilted.
- Serve hot with a sprinkle of grated Parmesan if desired.
Notes
- For a gluten-free version, use gluten-free pasta.
- Add more broth if the soup thickens too much.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Italian