EASY MINESTRONE SOUP (SLOW COOKER)
Slow Cooker Minestrone Soup Recipe – Loaded with vegetables, beans and pasta, this minestrone soup is made even easier in the slow cooker!
- Prep Time: 10 min
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: Serves 4 - 6 1x
- Category: Soup, Entree
- Method: Slow Cooker
- Cuisine: Vegan, Italian
Ingredients
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 zucchini, cut into half moons
- 1/3 lb. green beans cut into 1 inch pieces, about 1 1/2 cups
- 3 – 4 cloves garlic, minced
- 1 can (14oz) kidney beans, drained and rinsed
- 1 can (14oz) cannellini or northern beans, drained and rinsed
- 1 can (28oz) diced tomatoes, with juices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 – 3 bay leaves
- generous pinch of red pepper flakes, optional
- 4 – 5 cups vegetable broth or water (or combo)
- big handful of fresh spinach
- 1 cup pasta (small pasta such as elbow, shells, mini penne or rotini)
- mineral salt & pepper to taste
Optional garnish
- lemon, juice of
- fresh chopped parsley
Instructions
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:
- HIGH for 4 – 5 hours
- LOW for 7 – 8 hours
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.
Notes
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.
Find it online: https://simple-veganista.com/slow-cooker-minestrone-soup-recipe/