Crock Pot Quick Minestrone Soup
Warm up your day with Crock Pot Quick Minestrone Soup, a hearty, Italian-inspired dish that's both comforting and nutritious. This slow-cooked classic brings together tender vegetables like carrots, zucchini, celery, and onion, paired with protein-rich kidney and cannellini beans, making it a wholesome one-pot meal. Simmered in a savory broth infused with dried herbs like oregano, thyme, and basil, this soup is packed with deep, rich flavors. The addition of pasta and fresh spinach (optional for an extra burst of greens) elevates it to a satisfying main course. Easy to prepare with just 15 minutes of prep, this recipe is perfect for busy weeknights or effortless meal prep. Garnish with a sprinkle of Parmesan cheese for a delicious finishing touch. Let your crock pot do the work and enjoy a bowl of comfort that feeds a crowd!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 28 ounces Canned diced tomatoes (with juice)
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned cannellini beans, drained and rinsed
- 6 cups Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Uncooked small pasta (e.g., ditalini or elbow)
- 2 cups Fresh spinach (optional, for serving)
- 0.5 cup Grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Transfer the sautéed vegetables to the crock pot.
Add the diced zucchini, canned diced tomatoes (with their juice), kidney beans, cannellini beans, and vegetable broth to the crock pot.
Stir in the dried oregano, thyme, basil, salt, and black pepper.
Cover the crock pot with the lid and cook on High for 4 hours or Low for 6-8 hours, until the vegetables are tender and the flavors are well combined.
About 20 minutes before serving, add the uncooked pasta to the crock pot and stir well. Cover and let it cook until the pasta is tender (check the package instructions for cook time).
If using fresh spinach, stir it in just before serving to wilt it slightly.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 10.5 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1419 mg | 30% | |
*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.
