Yield: 4 servings
Crockpot Minestrone Soup
This hearty Crockpot Minestrone Soup is packed full of Italian flavors from the fresh veggies, rich tomato broth, parmesan rind and hidden bites of tender noodles. It's the perfect dinner solution for a cold night with a hunk of warm bread!
Ingredients
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can diced tomatoes, undrained
- 1 15.5 oz dark red kidney beans, rinsed and drained
- 1 cup carrots, diced
- 1 cup yellow onion, chopped
- 1 tablespoon minced garlic
- 1 cup celery, chopped
- 3 bay leaves
- Parmesan rind
- 4 cups 32 oz broth vegetable or chicken
- 2 cups water
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup ditalini pasta, elbow noodles or small shells also work
- 1 cup zucchini, chopped
- 1 cup green beans, cut in bite size
- 2 cups baby spinach
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Instructions
- Add the first 14 ingredients: crushed tomatoes, diced tomatoes, kidney beans, carrots, onion, garlic, celery, bay leaves, Parmesan rind, broth, water, Italian seasoning, salt and pepper to a large (6 quart or more) slow cooker.
- Stir to combine and cook on low for 6 to 8 hours, or high for 4 to 6 hours.
- 30 minutes before serving soup, add zucchini, green beans and pasta. Cook on high for 30 more minutes, till pasta is tender.
- When ready to serve, stir in the spinach. Serve with crusty French bread, croutons, Parmesan cheese or garlic bread!
Notes
- Thinly cut the carrots and zucchini. Too thick of cuts can remain slightly crunchy.
- You can also cook the pasta separately and add cooked pasta to your bowl of soup when serving. This will help the soup to have more broth. If you do add the noodles to crockpot and you have leftovers, you can add more broth when reheating as needed.
Nutrition
Serving: 1serving, Calories: 299kcal, Carbohydrates: 50g, Protein: 18g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 523mg, Fiber: 14g, Sugar: 13g