Crock Pot Minestrone Soup
Warm and hearty, this Crock Pot Minestrone Soup is a wholesome medley of fresh vegetables, hearty beans, and tender pasta simmered to perfection in a rich tomato-infused broth. Packed with nutritious ingredients like zucchini, spinach, and cannellini beans, this easy slow-cooker recipe is both comforting and nourishing, making it an excellent choice for weeknight dinners or meal prep. With just 20 minutes of prep time, you can let your crock pot do the work, creating a deeply flavorful soup with minimal effort. This recipe is vegetarian, can be made vegan by skipping the optional parmesan cheese, and is perfect for feeding a crowd. Serve it with crusty bread for a soul-satisfying meal that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 1 medium potato, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 6 cups low-sodium vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup small pasta (e.g., ditalini or elbow)
- 2 cups fresh spinach, chopped
- parmesan cheese, grated (optional, for serving)
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until softened.
Transfer the sautéed vegetables to the crock pot.
Add diced zucchini, diced potato, minced garlic, crushed tomatoes, vegetable broth, cannellini beans, kidney beans, green beans, dried basil, dried oregano, dried thyme, salt, and black pepper to the crock pot.
Stir to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
30 minutes before serving, stir in the small pasta and cook until the pasta is tender, about 20-30 minutes.
Just before serving, stir in the chopped fresh spinach and let it wilt into the soup.
Ladle the soup into bowls and garnish with grated parmesan cheese if desired. Serve hot.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 342.7 g | 125% | |
| Dietary Fiber | 74.5 g | 266% | |
| Total Sugars | 58.3 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 942 mg | 72% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 8798 mg | 187% | |
*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.
