How To Make Crockpot Minestrone Soup Recipe
A hearty and flavorful soup made with fresh vegetables, beans, pasta, and herbs slow-cooked to perfection.
Serves:
Ingredients
- 1 can of diced tomatoes (14.5 oz)
- 1 can of kidney beans, drained and rinsed (15 oz)
- 1 can of garbanzo beans, drained and rinsed (15 oz)
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 4 cups of low-sodium vegetable broth
- 1 tsp of dried basil
- 1 tsp of dried oregano
- 1 tsp of dried thyme
- 1 bay leaf
- 1 cup of small shell pasta
- Salt and pepper, to taste
Instructions
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In a crockpot, mix together the diced tomatoes, kidney beans, garbanzo beans, onion, carrots, celery, and garlic.
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Pour the vegetable broth over the vegetables and stir to combine.
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Add the dried basil, oregano, thyme, and bay leaf to the crockpot and stir to combine.
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Cover the crockpot and cook on low for 6 hours.
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In the last 30 minutes of cooking, add the small shell pasta to the crockpot and stir to combine.
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Remove the bay leaf from the soup and season with salt and pepper, to taste.
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Serve the Minestrone Soup hot with crusty bread.
Nutrition
- Calories : 329kcal
- Total Fat : 2g
- Saturated Fat : 0.2g
- Cholesterol : 0mg
- Sodium : 487mg
- Total Carbohydrates : 63g
- Dietary Fiber : 17g
- Sugar : 9g
- Protein : 18g
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