Slow Cooker Minestrone Soup
This Slow Cooker Minestrone Soup is a hearty, veggie-packed dinner with beans, pasta, and tomato broth — easy, cozy, and perfect for meal prep!
Servings: 7 servings
Ingredients
- 28 oz diced tomatoes
- 2 tbsp tomato paste
- ¼ cup sun-dried tomatoes
- 6 cups vegetable broth
- 4 large carrots thinly sliced
- 4 stalks celery sliced
- 1 yellow onion diced
- 1 tbsp minced garlic
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 2 bay leaves
- ½ tsp salt
- ¼ tsp pepper
- 1 can red kidney beans drained and rinsed
- 1 can great northern beans drained and rinsed
- 1 zucchini diced
- 1 ½ cups ditalini pasta
- 1 cup frozen green beans
- 3 cups fresh spinach
- Fresh Parmesan cheese for serving
Instructions
- Add the diced tomatoes, tomato paste, sun-dried tomatoes, vegetable broth, carrots, celery, onion, garlic, oregano, rosemary, bay leaves, salt, and pepper to the slow cooker.
- Cook on LOW for 7 hours or HIGH for 4 hours.
- Add the kidney beans, great northern beans, zucchini, ditalini pasta, frozen green beans, and spinach. Cook for an additional 30–45 minutes, or until the pasta and vegetables are tender.
- Remove the bay leaves and serve with Parmesan cheese.
Notes
- Add pasta near end of cook time.
- Adjust salt to taste.
- Freezes well without pasta.
Nutrition
Calories: 213kcal | Carbohydrates: 45g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1066mg | Potassium: 803mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7877IU | Vitamin C: 27mg | Calcium: 95mg | Iron: 3mg
