Slow Cooker Minestrone Soup
Easy homemade slow cooker minestrone soup recipe that makes a hearty weeknight meal. It's loaded with Italian flavors, beans and vegetables.
Ingredients
- 2 cans Diced tomatoes 14.5 oz cans
- 3 tbsp Tomato paste
- 1/4 cup Parmesan cheese
- 4 cups Vegetable broth or chicken broth
- 2 cups Water
- 1 cup Carrots Diced
- 1 cup Celery Diced
- 1.5 cups Onion Diced
- 4 cloves Garlic Finely chopped
- 1 tbsp Ginger Minced
- 1 tsp Oregano Dried
- 1 sprig Rosemary Fresh
- 1 tbsp Italian seasoning
- 1 Bay leaf
- Salt To taste
- Pepper To taste
- 1 can Red kidney beans 15 oz can
- 1 can Northern beans 15 oz can
- 1 cup Zucchini Diced
- 1.5 cups Tubular pasta E.g. Ditalini pasta
- 2 cups Spinach Roughly chopped
- 1 cup Green beans Frozen
Instructions
- In a slow cooker, add diced tomatoes, tomato paste, parmesan cheese, vegetable broth, water, carrots, celery, onions, garlic, ginger, oregano, rosemary, Italian seasoning, bay leaf, salt and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Drain and rinse kidney beans and northern beans.
- Add the beans, zucchini, pasta and cook on high for an additional 20- 25 minutes until pasta is tender.
- Stir in the spinach, green beans and cook for an additional 10 minutes until cooked through. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 100kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Cholesterol: 2mg | Sodium: 815mg | Potassium: 676mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5410IU | Vitamin C: 28.6mg | Calcium: 160mg | Iron: 2.7mg