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Hearty Slow Cooker Minestrone Soup

Butte, MT, United States / KBOW
Jan 27, 2020 | 9:11 AM


Hearty Slow Cooker Minestrone Soup

Ingredients

  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 1/2 cups yellow onion, diced
  • 28 oz can diced tomatoes, with juices
  • 2 Tbsp tomato paste
  • 1″ chunk of parmesan
  • 2–3 Tbsp minced garlic
  • 2 bay leaves
  • 1 1/4 Tbsp dried Italian seasoning
  • pinch of red pepper flakes
  • 4 cups fat free vegetable stock or broth
  • 2 cups water
  • 2 Tbsp vegetable base
  • 15 oz can dark red kidney beans, drained and rinsed
  • 15 oz can cannelini beans, drained and rinsed

ADD 20-25 MINUTES BEFORE SERVING

  • 1 cup diced zucchini
  • 1 1/2 cups dried ditalini or other small pasta

ADD 5 MINUTES BEFORE SERVING

  • 1 cup frozen cut green beans
  • 1 1/2 cups baby spinach, roughly chopped

Instructions

  • Add first 15 ingredients to 6 quart or larger slow cooker. Stir to combine, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  • 30 minutes before you want to serve the soup, add zucchini and ditalini pasta, stir, cover and cook on HIGH for 20-25 minutes.
  • 5 minutes before serving, add in frozen green beans and baby spinach, stir, cover and cook on HIGH for 5 minutes.
  • When serving, if desired, grate parmesan cheese over the soup and enjoy!