Description

This Crockpot Minestrone Soup is a comforting blend of fresh vegetables, hearty beans, and rich herbs, making it the ideal solution for a quick, healthy meal that warms you from the inside out.

Ingredients

Scale

2 large carrots, chopped
3 celery sticks, chopped
1 onion, chopped
3–4 cloves garlic, minced
6 cups vegetable broth
1 (28 oz) can diced tomatoes
1 tablespoon tomato paste
1 parmesan rind (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 (16 oz) can red kidney beans
1 (15.5 oz) can cannellini beans
1 cup frozen cut green beans, thawed
1 cup dried ditalini pasta
2 cups chopped baby spinach
Shredded parmesan for serving

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Instructions

Chop the carrots, celery, onion, and mince the garlic. Add to the slow cooker.
Pour in vegetable broth, diced tomatoes, and tomato paste.
Add parmesan rind, salt, black pepper, and dried herbs.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
During the last 45-60 minutes, stir in kidney beans, cannellini beans, green beans, and ditalini pasta.
Before serving, stir in chopped spinach and let it wilt.

Notes

Store leftovers in an airtight container at room temperature for 2 hours or in the fridge for up to 5 days.
For longer storage, freeze in portions for up to 3 months.
Reheat by warming on the stove or in the microwave.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 6g
Sodium: 600mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg