How To Make Creamy Slow Cooker Minestrone Soup
This hearty and healthy slow cooker minestrone soup made with a variety of veggies and topped with cheese is something you’d definitely enjoy on cold days.
Ingredients
- 28ozdiced tomatoes,(1 can)
- ¼cuptomato paste
- 2ozparmesan chunk,cut into 1-inch chunks
- 4cupsvegetable stock
- 2cupswater
- 3medium carrots,diced
- 3stalkscelery,diced
- 1medium yellow onion,diced
- 4clovesgarlic,minced
- 1tspdried oregano
- ½tspdried rosemary
- 2bay leaves
- ½tspkosher salt
- ¼tspfreshly cracked black pepper
- 15ozred kidney beans,(1 can), drained, rinsed
- 15ozgreat northern beans,(1 can), drained, rinsed
- 15ozcannellini beans,(1 can), drained, pureed
- 2medium zucchini,diced
- 6ozditalini pasta,or elbow pasta
- 1cupgreen beans,(cut in half)
- 3cupsbaby spinach
- parmesan cheese,for serving
Instructions
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Add the diced tomatoes, tomato paste, parmesan, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, bay leaves, kosher salt, black pepper, kidney beans, great northern beans, and pureed cannelini beans to a slow cooker.
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Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
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Minutes before serving the soup, turn the slow cooker to High if it isn’t set on High.
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Add in the zucchini and pasta.
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In the last 5 minutes (20 minutes after adding the pasta and spinach) add in the green beans and spinach, then stir.
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Serve with additional parmesan cheese.
Nutrition
- Calories: 464.80kcal
- Fat: 3.23g
- Saturated Fat: 1.29g
- Monounsaturated Fat: 0.61g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 83.46g
- Fiber: 19.14g
- Sugar: 8.60g
- Protein: 29.06g
- Cholesterol: 3.86mg
- Sodium: 531.12mg
- Calcium: 296.35mg
- Potassium: 2010.85mg
- Iron: 9.45mg
- Vitamin A: 213.28µg
- Vitamin C: 25.98mg
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