Description
A hearty and nutritious slow cooker minestrone soup packed with vegetables and beans, perfect for a meatless meal.
Ingredients
Scale
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 can (14.5 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 cup green beans, chopped
- 1 cup zucchini, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Fresh parsley for garnish
Instructions
- In the slow cooker, combine carrots, celery, onion, garlic, diced tomatoes, kidney beans, cannellini beans, vegetable broth, green beans, zucchini, basil, oregano, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the pasta to the slow cooker and stir.
- Once the pasta is cooked, taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 5 days.
- It freezes well; just leave out the pasta if you plan to freeze it.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg