Chunky Minestrone
Our Crock Pot Minestrone is not a wimpy soup. Full of chunky vegetables and laden with herbs, this is some serious comfort food made easy in your slow cooker.Yield: roughly 10 cups of soup
Servings: 6 people
Calories: 226kcal
Ingredients
- 3 carrots, diced
- 2 celery stalks, diced
- 2 small potatoes
- 1 onion, diced
- 4 garlic cloves, minced (or 1 teaspoon garlic powder)
- ½ c dry navy beans, soaked overnight
- ½ c dry kidney beans, soaked overnight
- 2 (14.3 oz) cans diced tomatoes,
- 4 c water or vegetable broth
- 2 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon oregano
- 1 teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon ground black pepper
- 1 oz Parmesan cheese rind (optional)
- 1 small zucchini, diced
- 1 c green beans (thawed if frozen)
- 1 c dry, small pasta (elbows or ditalini are traditional)
- 1 ½ c fresh spinach, chopped
- 1 teaspoon salt
Instructions
- Place chopped vegetables in the bowl of a 3-4 qt slow cooker. Add the soaked beans, tomatoes, water (or broth), tomato paste, spices, and Parmesan rind.
- Cook on low for 8-10 hours, or on the high for 5-6 hours.
- Add the zucchini, green beans, dry pasta, spinach, and salt.
- Turn the heat to high, and cook for 20-30 minutes, until the pasta is done to your liking.
- Remove bay leaves and Parmesan rind before serving. Sprinkle with extra Parmesan cheese to serve, if desired.
Notes
This recipe from 2015 was updated in February 2018. We made the minestrone soup even more authentic! Enjoy!
Nutrition
Calories: 226kcal | Carbohydrates: 40g | Protein: 13.8g | Fat: 2.4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 682mg | Fiber: 11.6g | Sugar: 6.5g