Description
A hearty and healthy Crockpot Minestrone Soup packed with fresh vegetables, beans, and pasta. This slow cooker version is easy, customizable, and perfect for busy weeknights, meal prep, or cozy comfort food cravings.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
2 carrots, sliced
2 celery stalks, chopped
2 cups green beans, cut into 1-inch pieces
3 cloves garlic, minced
1 zucchini, chopped
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon thyme
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1 bay leaf
¾ cup ditalini pasta (or small pasta of choice)
2 cups fresh spinach, roughly chopped
Parmesan cheese for serving (optional)
Instructions
Add all ingredients except pasta and spinach to the crockpot. Stir to combine.
Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until vegetables are tender.
Add pasta during the last 30 minutes of cooking. Stir in chopped spinach just before serving.
Remove bay leaf, taste, and adjust seasoning. Serve warm with optional Parmesan.
Notes
Use gluten-free pasta to make this recipe gluten-free.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
For best texture when freezing, cook pasta separately and add after reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 215
- Sugar: 5g
- Sodium: 470mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: crockpot minestrone soup, slow cooker vegetable soup, vegetarian soup, Italian soup, healthy soup recipe