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Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup – Hearty, Wholesome & Comforting to the Core!
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A classic Slow Cooker Minestrone Soup, packed with vegetables and flavors, perfect for a hearty meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup small pasta (like ditalini or elbow)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
  2. Transfer the sautéed onion and garlic to the slow cooker. Add the diced carrots, celery, zucchini, green beans, diced tomatoes, vegetable broth, kidney beans, oregano, basil, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
  4. About 30 minutes before serving, stir in the small pasta. If needed, add more broth or water to reach your desired consistency.
  5. Once the pasta is cooked, taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Notes

  • For a thicker soup, allow it to cook longer to let more liquid evaporate.
  • Any leftover soup can be stored in the refrigerator for up to 3 days.
  • This soup is versatile; feel free to add any of your favorite vegetables.

Nutrition

Find it online: https://www.spiritsdrink.com/slow-cooker-minestrone-soup-delicious-recipe/