Slow Cooker Minestrone Soup Recipe – Loaded with vegetables, beans and pasta, this minestrone soup is made even easier in the slow cooker!
Add all the ingredients to your slow cooker, except for the spinach and pasta, ending with the broth last. Give a good stir and cook:
Add spinach during the last 30 minutes of cooking. Cook the pasta according to package directions, adding to the soup once it has finished cooking. Remove bay leaves before serving.
Serve with squeeze of lemon and parsley overtop. Pairs great with Artisan Bread!
Serves 4 – 6
Store: Leftovers can be kept in an airtight container in the refrigerator for up to 4 – 5 days. To freeze, place into freezer-safe container and store for up to 3 months.
Vary up the seasoning with 1 or 2 teaspoons Italian seasoning or herbes de provence. Other dried herbs that would work include thyme or rosemary. Fresh herbs are great too!
Recipe adapted from Food Network.
Keywords: Slow Cooker Minestrone Soup