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minestrone soup

Beverley1991 avatar
Recipe by
Beverley Williams
@Beverley1991
San Antonio, TX

My family loves this healthy soup. It is loaded with veggies and tastes delicious. I like it because it is easy to prepare and the slow cooker doesn't heat up the house.

yield 6 -8
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For minestrone soup

  • 1 sm
    white onion, diced
  • 2 md
    carrots, peeled and chopped
  • 2 stalk
    celery, diced
  • 1 1/2 c
    fresh green beans, cut in 1/2 inch pieces
  • 1 (15 oz.) can
    cannelini beans, drained & rinsed
  • 1 (15 oz.) can
    kidney beans, drained & rinsed
  • 1 sm
    zucchini, diced
  • 1 c
    chopped fresh spinach
  • 1 (28 OZ.) can
    diced tomatoes
  • 1/2 c
    dried small pasta
  • 6 c
    vegetable broth
  • 2
    bay leaves
  • 1/2 tsp
    thyme, dried
  • 1 tsp
    oregano, dried
  • 1 tsp
    basil, dried
  • to taste
    salt & pepper
  • 4 Tbsp
    freshly grated parmesan cheese (optional)
  • 4 clove
    garlic, minced

How To Make minestrone soup

  • 1
    Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, kidney beans and cannellini beans in a 6-quart slow cooker.
  • 2
    Add the bay leaves, oregano, basil, thyme
  • 3
    Cover and cook on high 3 to 4 hours.
  • 4
    30 minutes before the soup is done cooking, add the zucchini, spinach and pasta.
  • 5
    ** You can use any small pasta eg. elbow macaroni or small shells. I normally use whole wheat elbow macaroni. If you like you can use gluten- free pasta.
  • 6
    Continue cooking until past is tender.
  • 7
    Add salt and pepper to taste.
  • 8
    Remove and discard the bay leaves.
  • 9
    Serve in bowls. Top with Parmesan cheese if desired.
  • 10
    ** to make this vegan just leave out the Parmesan cheese. ** to make it dairy free leave out the Parmesan cheese. ** To make this gluten free use gluten free pasta
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