Prep: 20 mins | Cook: 6 hrs | Ready in 6 hrs 30 mins | Servings: 6
Jammed full of healthy vegetables, beans, and pasta, this minestrone is a must! Super flavorful, hearty, and a convenient soup to make either in a slow cooker or stovetop.
Ingredients
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6 1/2 c low-sodium vegetable stock (or more as desired)
2 (14.5 ounces) cans diced tomatoes
1 c diced celery (3 stalks)
1 c diced carrots (2 carrots)
1 c diced yellow onion (1 small)
4 cloves garlic, minced
2 teaspoons dried basil*
1 teaspoon dried oregano
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1 1/3 c zucchini sliced into half-moons (1 small)
1 1/3 c frozen green beans (regular or Italian), thawed under warm water
1 1/3 c small or medium shell pasta
2 c packed chopped fresh spinach
1 (15 ounces) can dark red kidney beans, drained and rinsed
1 (15 ounces) can white navy beans or cannellini beans, drained and rinsed
3 tablespoons chopped fresh parsley
Finely shredded parmesan or romano cheese, for serving
How to make Slow Cooker Minestrone Soup
Slow Cooker:
Step 1: In a 6 or 7-quart slow cooker, add the vegetable stock, tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, and rosemary.
Step 2: To taste, season with salt and pepper. Cook for 7 to 8 hours on low or 3 1/2 to 4 hours on high.
Step 3: Add the zucchini, pasta, and green beans to the slow cooker and continue to cook for 20 to 30 minutes more or until the pasta is tender.
Step 4: Stir in the spinach, kidney beans, cannellini beans, and parsley and cook for a few minutes more until heated through.
Step 5: Pour in extra vegetable broth as desired and stir.
Step 6: Top with Romano cheese and serve warm. Enjoy!
Note:
Feel free to use 1 1/2 tbsp Italian seasoning if not all the dried herbs listed are unavailable.
STOVETOP:
Step 1: In a large pot, heat 2 tbsp olive oil over medium-high heat.
Step 2: Add and saute the carrots, celery, and onions for about 4 minutes. In the last minute, stir in the garlic.
Step 3: Pour the broth and water into the pot and add the canned tomatoes. Add in the herbs and season with salt and pepper.
Step 4: Bring the mixture to a boil. Cover and adjust the heat a bit, letting the mixture boil gently for another 10 minutes.
Step 5: Then, add the zucchini, green beans, and pasta to the pot and cover. Allow to gently boil for 10 to 15 minutes more or until the pasta is tender.
Step 6: Finally, add in the kidney, cannellini beans, and spinach and wait to cook for another 2 minutes.
Nutrition Facts:
Amount Per Serving: Calories 359 Calories from Fat 9 | Fat 1g2% | Sodium 874mg38% | Potassium 1312mg37% | Carbohydrates 71g24% | Fiber 18g75% | Sugar 11g12% | Protein 18g36% | Vitamin A 5705IU114% | Vitamin C 36.4mg44% | Calcium 193mg19% | Iron 7.1mg39%
Ingredients
- 6 1/2 c low-sodium vegetable stock (or more as desired)
- 2 (14.5 ounces) cans diced tomatoes
- 1 c diced celery (3 stalks)
- 1 c diced carrots (2 carrots)
- 1 c diced yellow onion (1 small)
- 4 cloves garlic, minced
- 2 teaspoons dried basil*
- 1 teaspoon dried oregano
- 3/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 1/3 c zucchini sliced into half-moons (1 small)
- 1 1/3 c frozen green beans (regular or Italian), thawed under warm water
- 1 1/3 c small or medium shell pasta
- 2 c packed chopped fresh spinach
- 1 (15 ounces) can dark red kidney beans, drained and rinsed
- 1 (15 ounces) can white navy beans or cannellini beans, drained and rinsed
- 3 tablespoons chopped fresh parsley
- Finely shredded parmesan or romano cheese, for serving
Instructions
Slow Cooker:
Step 1: In a 6 or 7-quart slow cooker, add the vegetable stock, tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, and rosemary.
Step 2: To taste, season with salt and pepper. Cook for 7 to 8 hours on low or 3 1/2 to 4 hours on high.
Step 3: Add the zucchini, pasta, and green beans to the slow cooker and continue to cook for 20 to 30 minutes more or until the pasta is tender.
Step 4: Stir in the spinach, kidney beans, cannellini beans, and parsley and cook for a few minutes more until heated through.
Step 5: Pour in extra vegetable broth as desired and stir.
Step 6: Top with Romano cheese and serve warm. Enjoy!
STOVETOP:
Step 1: In a large pot, heat 2 tbsp olive oil over medium-high heat.
Step 2: Add and saute the carrots, celery, and onions for about 4 minutes. In the last minute, stir in the garlic.
Step 3: Pour the broth and water into the pot and add the canned tomatoes. Add in the herbs and season with salt and pepper.
Step 4: Bring the mixture to a boil. Cover and adjust the heat a bit, letting the mixture boil gently for another 10 minutes.
Step 5: Then, add the zucchini, green beans, and pasta to the pot and cover. Allow to gently boil for 10 to 15 minutes more or until the pasta is tender.
Step 6: Finally, add in the kidney, cannellini beans, and spinach and wait to cook for another 2 minutes.
Notes
Feel free to use 1 1/2 tbsp Italian seasoning if not all the dried herbs listed are unavailable.
