Description
A hearty and nourishing Slow Cooker Vegetarian Minestrone filled with tender vegetables, beans, pasta, and a rich tomato-based broth. This comforting soup slowly simmers to develop deep flavor and makes the perfect cozy meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups fresh spinach, chopped
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion, carrots, and celery for about 5 minutes until slightly softened.
- Add garlic and cook for 30 seconds until fragrant.
- Transfer sautéed vegetables to the slow cooker.
- Add zucchini, green beans, crushed tomatoes, diced tomatoes, kidney beans, cannellini beans, and vegetable broth.
- Stir in oregano, basil, thyme, salt, and black pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- About 30 minutes before serving, stir in the pasta and cook until tender.
- Just before serving, add chopped spinach and allow it to wilt. Adjust seasoning if needed.
Notes
- Sautéing vegetables enhances overall flavor but can be skipped if short on time.
- Add diced potatoes or sweet potatoes for extra heartiness.
- Mash a portion of the beans for a thicker texture.
- Freeze without pasta to prevent it from becoming too soft.
- Store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
