Chili Minestrone Soup Crock Pot
Warm up your home with the rich, hearty flavors of Chili Minestrone Soup made effortlessly in your crock pot! This cozy recipe marries the bold spices of chili with the comforting textures of a classic minestrone, featuring a colorful medley of fresh vegetables including zucchini, red bell pepper, and spinach, along with protein-packed kidney and cannellini beans. Slow-cooked to perfection in a savory tomato and vegetable broth infused with chili powder, paprika, and cumin, this soup achieves incredible depth of flavor with minimal effort. The addition of tender pasta shells in the final cooking stage creates a satisfying one-pot meal perfect for busy weeknights or meal prepping. Garnish with grated parmesan and fresh parsley for an optional pop of flavor and elegance. This crock pot masterpiece is not only comforting but also vegetarian, customizable, and easy to prepare, making it a must-try for soup lovers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 chopped celery stalks
- 2 large, diced carrots
- 1 medium, diced zucchini
- 1 diced red bell pepper
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned cannellini beans
- 6 ounces canned tomato paste
- 1 cup uncooked small pasta shells
- 1.5 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 cups fresh spinach
- 0.5 cups, grated (optional for serving) parmesan cheese
- 0.25 cups, chopped (optional for garnish) fresh parsley
Instructions
Heat olive oil in a skillet over medium heat. Sauté the diced onion, garlic, celery, and carrots for 3–5 minutes until the vegetables begin to soften.
Transfer the sautéed vegetables into the crock pot.
Add the diced zucchini, red bell pepper, canned diced tomatoes, vegetable broth, kidney beans, cannellini beans, and tomato paste to the crock pot.
Stir in the chili powder, paprika, cumin, oregano, basil, salt, and black pepper, ensuring the spices are evenly distributed.
Cover the crock pot and cook on low heat for 6 hours, or until the vegetables are tender and the flavors have melded together.
In the last 30 minutes of cooking, stir in the uncooked pasta shells and fresh spinach.
Taste the soup and adjust the seasoning if necessary.
Serve hot, optionally garnished with grated parmesan cheese and chopped parsley.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 15.8 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
