Description
Crockpot Minestrone Soup is an irresistible blend of fresh veggies and beans, simmered slowly for a flavorful and comforting meal. Ideal for easy weeknight dinners!
Ingredients
Scale
- 2 large carrots, chopped
- 3 celery sticks, chopped
- 1 onion, chopped
- 3–4 cloves garlic, minced
- 6 cups vegetable broth
- 28 oz can diced tomatoes
- 1 tablespoon tomato paste
- 1 Parmesan rind
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- 16 oz can red kidney beans, drained and rinsed
- 15.5 oz can cannellini beans, drained and rinsed
- 1 cup frozen cut green beans, thawed
- 1 cup ditalini pasta
- 2 cups chopped baby spinach
- Shredded Parmesan for serving
Instructions
- Prepare the base by adding chopped carrots, celery, onion, and garlic to the slow cooker.
- Pour in vegetable broth, diced tomatoes, and tomato paste; stir to combine.
- Add Parmesan rind, salt, pepper, oregano, rosemary, and basil; stir gently.
- Cover and set slow cooker to low for 6 hours or high for 3-4 hours.
- Stir in kidney beans, cannellini beans, green beans, and ditalini pasta during the last 45-60 minutes of cooking.
- Fold in chopped spinach before serving; ladle into bowls and top with shredded Parmesan.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Soup freezes well; store in a freezer-safe container for up to 3 months.
Add a splash of broth when reheating if pasta has soaked up too much liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 6g
- Sodium: 660mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg