Description
Slow Cooker Minestrone Soup is a heartwarming Italian classic that effortlessly combines fresh vegetables, hearty beans, and tender pasta. Perfect for chilly evenings or busy weeknights, this nutritious dish provides comfort in every bowl while bringing family and friends together around the table. With minimal prep time and maximum flavor, savor each savory spoonful of this delightful soup.
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes with Italian herbs
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium zucchini, sliced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini or small shells)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Gather all ingredients.
- Dice carrots, celery, zucchini, and any other desired vegetables.
- In the slow cooker, layer chopped veggies, canned tomatoes, kidney beans, and pour in vegetable broth.
- Sprinkle in dried herbs and season with salt and pepper; stir gently to combine.
- Cover and set on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, add pasta to the slow cooker and let it cook until tender.
- Serve hot garnished with fresh basil or parsley.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize your soup by adding seasonal vegetables like spinach or different beans such as chickpeas. Enhance flavors further by sautéing onions and garlic before adding them to the slow cooker. Store leftovers in airtight containers for up to three days or freeze for later use.