Slow Cooker Minestrone Soup


Posted: October 30

Time: 6 hours 15 minutes

Yield: 8 servings

recipe image

The history of Minestrone Soup reaches all the way back to the early Roman Republic and is one of the most flexible recipes in history; it can be made with just about anything that your heart desires. This Slow Cooker Minestrone Soup recipe actually has everything your heart might desire: savory broth, sharp parmesan, and refreshing vegetables. Filled with tender pasta and nutty white beans, Slow Cooker Minestrone soup has a delectable range of textures and tastes in every sip. This soup is low effort and delightful for chilly evenings.


Ingredients

• 2 teaspoons olive oil • 1/2 cup onion, chopped • 1 cup carrots, diced • 1/2 cup celery, diced • 2 garlic cloves, minced • 1 (15 ounce) can white beans, drained, rinsed • 32 ounces reduced-sodium chicken broth • 1 (28 ounce) can petite tomatoes, diced • 1 parmesan cheese rind, optional • 1/2 teaspoon kosher salt, plus more to taste • 1/2 teaspoon fresh black pepper, plus more to taste • 1 fresh rosemary sprig • 2 bay leaves • 2 tablespoons fresh basil, chopped • 1/4 cup fresh Italian parsley, chopped • 1 medium zucchini, diced • 2 cups frozen spinach, defrosted and chopped • 2 cups small pasta such as ditalini, cooked al dente • parmesan cheese, optional, for garnish

Directions

Step 1

Heat the olive oil in a large nonstick skillet over medium-high heat on the stove-top.

Step 2

Add the onion, carrots, and celery and saute until tender and fragrant, about 14 minutes.

Step 3

Add in the garlic and saute until fragrant, about 1 minute.

Step 4

Transfer the mixture to the slow cooker. Add in the beans, chicken broth, tomatoes, parmesan cheese rind, salt, pepper, rosemary, bay leaves, basil, and parsley.

Step 5

Cover the slow cooker and cook on low heat for 6 to 8 hours.

Step 6

Forty minutes before the soup is done cooking, add the zucchini and spinach.

Step 7

Cover and cook for 30 more minutes.

Step 8

Remove the bay leaves, rosemary sprig, and parmesan rind.

Step 9

Season to taste with salt and black pepper.

Step 10

Stir in the cooked pasta.

Step 11

Top with extra parmesan cheese and serve!


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