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Minestrone Soup - Slow Cooker
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Minestrone Soup – Slow Cooker

Recipe by Julia Pacheco
0.0 from 0 votes
Course: MainCuisine: AmericanDifficulty: Easy
Servings

7

servings
Prep time

15

minutes
Cooking time

7

hours
Cook Mode

Keep the screen of your device on

Ingredients

  • 28oz diced tomatoes

  • 2 tbs tomato paste

  • 1/4 cup sun dried tomatoes

  • 6 cups vegetable broth

  • 4 large carrots, thinly sliced

  • 4 stalks of celery, sliced

  • 1 yellow onion, diced

  • 1 tbs minced garlic

  • 1 tsp dried oregano

  • 1 tsp dried rosemary

  • 2 bay leaves

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 can red kidney beans, drained and rinsed

  • 1 can great northern beans, drained and rinsed

  • 1 zucchini, diced

  • 1 1/2 cups ditalini pasta

  • 1 cup frozen green beans

  • 3 cups fresh spinach

  • Fresh parmesan cheese for on top

Directions

  • To a larger slow cooker add the diced tomatoes, tomato paste, sun dried tomatoes, vegetable broth, onions, carrots, celery, seasonings, and garlic, stir well. Cook on LOW for 7 hours or HIGH for 4 hours.
  • Add the kidney beans, great northern beans, zucchini, pasta, green beans, and spinach in stir well, cook on high for 30-45 minutes or until the pasta is tender. Sprinkle your bowl of soup with parmesan cheese and enjoy!

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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1 Comment

  1. Cathryn Shearer says:

    I live your videos. Healthy food. Love your kids helping in this one

    Reply