Description
A hearty and comforting minestrone soup packed with seasonal vegetables and delightful flavors, perfect for any occasion.
Ingredients
Scale
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, cut into 1-inch pieces
- 1 zucchini, diced
- 1 cup spinach or kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Pasta (optional)
Instructions
- In a slow cooker, combine the diced carrots, celery, onion, and minced garlic for an aromatic foundation.
- Add in the diced tomatoes, vegetable broth, cannellini beans, green beans, and zucchini. Sprinkle in the oregano and basil, seasoning with salt and pepper to taste. Stir everything together until well incorporated.
- Cover the slow cooker and set it to cook on low for 360-480 minutes (6-8 hours) or high for 180-240 minutes (3-4 hours).
- If you desire a heartier soup, add pasta during the last 30 minutes of cooking.
- Just before serving, stir in your choice of spinach or kale until wilted.
- Serve hot, garnished with fresh herbs, crusty bread, or a sprinkle of Parmesan cheese, and enjoy.
Notes
Make-ahead tips: This soup stores incredibly well. Prepare a big batch and refrigerate up to three days, or freeze portions for later.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 550mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: minestrone, soup, Italian recipe, vegetarian meal