Crock Pot Minestrone Soup
Full of hearty vegetables, this crock pot minestrone soup recipe will have you feeling warm just by looking at it.
Servings 8 servings
Ingredients
- 1/2 onion, chopped or 1 Tbsp onion powder, or 4 Tbsp dehydrated onions
- 1 c. carrots, cut into 1/4" pieces about 3 large carrots, or 12 baby carrots
- 2 celery stalks, chopped
- 2 garlic cloves, minced or ½ tsp garlic powder
- 2 14.5-oz can petite-diced tomatoes
- 1 15-oz can white beans, drained and rinsed also known as Great Northern beans
- 3 c. chicken broth
- 1/2 tsp dried rosemary or 1 fresh rosemary sprig
- 1 bay leaf
- 1 1/2 tsp dried basil or 2 Tbsp fresh basil, chopped
- 3/4 tsp dried parsley leaves 1/4 c. fresh parsley leaves, chopped (or 3/4 tsp dried)
- 1 tsp salt
- 1/2 tsp pepper
- 1 medium zucchini, chopped
- 2 c. fresh spinach
- 1-2 cups small pasta, cooked al dente such as ditalini or elbows
- Parmesan cheese optional
Instructions
- First, you’ll need to cut the carrots and celery (and onion if using raw).
- Then combine the broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, Parmesan cheese, salt and pepper into the crock pot. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- About 30-40 minutes before it’s done cooking, add the zucchini and spinach and cook for 30 minutes. Meanwhile, cook the pasta al dente, strain and rinse.
- Add cooked pasta, then cook 10 minutes more.
- Remove bay leaves and rosemary sprig. Ladle soup into bowls and top with shredded Parmesan cheese. Salt and pepper to taste.
- To store: Place in an airtight storage container in the fridge for up to a week. Reheat in the microwave or on the stove.