Description
This Crockpot Minestrone Soup is a hearty blend of vibrant vegetables, beans, and pasta simmered to perfection. Perfect for cozy dinners or meal prep, it’s a comforting dish that is as easy as it is delicious.
Ingredients
- Large Carrots
- Celery Sticks
- Onion
- Garlic
- Vegetable Broth
- Canned Diced Tomatoes
- Tomato Paste
- Parmesan Rind
- Dried Herbs (Salt, Black Pepper, Oregano, Rosemary, Basil)
- Red Kidney Beans
- Cannellini Beans
- Frozen Cut Green Beans
- Ditalini Pasta
- Baby Spinach
- Shredded Parmesan
Instructions
- Chop the carrots, celery, onion, and garlic, then place in a slow cooker.
- Add vegetable broth, diced tomatoes, and tomato paste. Mix well.
- Season with salt, black pepper, oregano, rosemary, and basil. Stir to combine.
- Cover and cook on low for 6-8 hours.
- In the last 45-60 minutes, add kidney beans, cannellini beans, green beans, and ditalini pasta. Stir gently.
- Before serving, stir in chopped spinach until wilted. Garnish with shredded Parmesan.
Notes
Feel free to substitute vegetables or adapt to dietary needs such as gluten-free or vegan.
Store leftovers in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months.
Adjust seasonings to taste, and consider adding a splash of balsamic vinegar for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg