Minestrone Soup Crock Pot
Let your slow cooker do all the work with this comforting and hearty Minestrone Soup Crock Pot recipe—a hassle-free way to enjoy an Italian-inspired classic! Packed with garden-fresh vegetables like zucchini, green beans, and spinach, along with protein-rich beans and tender pasta, this slow-cooked soup is as nutritious as it is delicious. Seasoned with aromatic herbs, a hint of garlic, and a rich vegetable broth, every spoonful is bursting with flavor. Perfect for busy weeknights or meal prepping, this recipe requires just 20 minutes of prep before the crock pot takes over, simmering everything to perfection in 6-8 hours. Top with freshly grated Parmesan and chopped parsley for a satisfying bowl that's sure to become a family favorite. Try this easy vegetarian dinner today for wholesome comfort food that delivers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and halved
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces cannellini beans, drained and rinsed
- 1 cup uncooked pasta (small-shell or ditalini)
- 2 cups spinach leaves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Parmesan cheese, grated (optional, for serving)
- fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a skillet over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add diced zucchini, green beans, canned tomatoes, vegetable broth, kidney beans, cannellini beans, dried oregano, dried basil, bay leaf, salt, and black pepper to the slow cooker. Stir to combine.
Cover the crock pot and set it to cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
About 30 minutes before serving, add the pasta to the slow cooker and stir. Allow it to cook until tender.
Stir in the chopped spinach leaves during the last 5 minutes of cooking.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 7949 mg | 346% | |
| Total Carbohydrate | 467.7 g | 170% | |
| Dietary Fiber | 97.7 g | 349% | |
| Total Sugars | 76.5 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1353 mg | 104% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 9981 mg | 212% | |
*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.
