Crock Pot Minestrone
Transform your weekly dinner routine with this hearty and wholesome Crock Pot Minestrone, a delicious slow cooker recipe packed with vibrant vegetables, tender beans, and comforting pasta. Perfect for busy weeknights or meal prep, this hands-off recipe combines classic Italian flavors from sautéed aromatics, zucchini, green beans, and fresh spinach, all simmered to perfection in a rich vegetable broth. With just 20 minutes of prep time, you can enjoy a warm, satisfying bowl of minestrone that’s both healthy and budget-friendly. Ideal for vegetarians, this dish is easily customizable and pairs wonderfully with crusty bread or a side salad. Don’t forget the sprinkle of Parmesan for a savory finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, sliced
- 2 medium Celery stalks, sliced
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 1.5 cups Green beans, trimmed and cut into 1-inch pieces
- 28 oz Canned diced tomatoes (with juices)
- 15 oz Canned kidney beans, drained and rinsed
- 15 oz Canned white beans (such as cannellini), drained and rinsed
- 6 cups Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Uncooked small pasta (such as ditalini or elbow macaroni)
- 2 cups Fresh baby spinach
- Grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are slightly softened and the garlic is fragrant. This step is optional but adds extra flavor.
Transfer the sautéed vegetables to a crock pot (slow cooker).
Add the diced zucchini, green beans, canned diced tomatoes (with their juices), kidney beans, white beans, and vegetable broth to the slow cooker.
Stir in the dried oregano, dried basil, salt, and ground black pepper.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender.
Approximately 30 minutes before the cooking time is up, stir in the uncooked pasta. Cover and allow the pasta to cook until tender. Add additional broth if needed to achieve your desired consistency.
In the last 5 minutes, stir in the fresh baby spinach until wilted.
Taste and adjust the seasoning as needed. Add more salt or pepper if desired.
Serve warm with a sprinkle of grated Parmesan cheese, if desired, and enjoy!
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 8948 mg | 389% | |
| Total Carbohydrate | 486.6 g | 177% | |
| Dietary Fiber | 94.7 g | 338% | |
| Total Sugars | 84.9 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1096 mg | 84% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 9546 mg | 203% | |
*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.
