Slow Cooker Minestrone Soup
Cozy up to a bowl of comforting Slow Cooker Minestrone Soup, a hearty and wholesome meal that's as nutritious as it is delicious. This Italian-inspired classic combines tender vegetables like zucchini, carrots, and green beans with protein-packed kidney and cannellini beans, all simmered in a flavorful vegetable broth infused with Italian seasoning. The addition of small pasta and fresh spinach during the final cooking stages ensures every spoonful is satisfying and vibrant. Perfect for busy weeknights, this set-it-and-forget-it recipe allows you to enjoy a warm, homemade meal with minimal effort. Garnish with grated Parmesan and fresh parsley for an extra touch of flavor, and savor the ultimate slow-cooked comfort food. Ideal for meal prep, family dinners, or cozy gatherings, this recipe is a must-try for any soup lover!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 1 medium Zucchini, diced
- 1 28-ounce can Canned diced tomatoes
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 15-ounce can Canned cannellini beans, drained and rinsed
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 6 cups Vegetable broth
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Small pasta (such as ditalini or elbow)
- 2 cups Spinach leaves, chopped
- 0.25 cup Grated Parmesan cheese (optional)
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning. Remove from heat.
Add the cooked onion and garlic to the slow cooker.
To the slow cooker, add the carrots, celery, zucchini, canned diced tomatoes (with liquid), kidney beans, cannellini beans, green beans, vegetable broth, Italian seasoning, salt, and black pepper. Stir well to combine.
Cover the slow cooker with a lid and set it to cook on low for 6-7 hours or on high for 3-4 hours until the vegetables are tender.
About 30 minutes before serving, stir in the small pasta and chopped spinach. Cover and continue cooking on high for 25-30 minutes, or until the pasta is cooked al dente.
Taste the soup and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls, and if desired, top with grated Parmesan cheese and freshly chopped parsley.
Serve hot and enjoy your cozy bowl of slow cooker minestrone soup.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.1 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1413 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.
