Description
A hearty and flavorful Minestrone Soup made easily in a Crockpot (slow cooker). This recipe is packed with vegetables, beans, and herbs, perfect for a comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (28 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup chopped zucchini
- 1 cup chopped green cabbage (or spinach/kale)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 1 cup small pasta (e.g., ditalini, elbow macaroni)
- 1/2 cup fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Transfer the onion and garlic mixture to a 6-quart (or larger) slow cooker.
- Add vegetable broth, diced tomatoes (with their juice), tomato sauce, cannellini beans, kidney beans, diced carrots, diced celery, chopped zucchini, chopped cabbage (or spinach/kale), dried oregano, dried basil, and dried thyme to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until vegetables are tender.
- During the last 30 minutes of cooking (if cooking on low) or last 15 minutes (if cooking on high), add the small pasta to the slow cooker. Stir well. Cook until pasta is al dente.
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle into bowls, garnish with fresh parsley, and serve with grated Parmesan cheese.
Notes
- You can substitute spinach or kale for green cabbage.
- Ensure beans are thoroughly rinsed and drained before adding.
- The cooking time depends on your slow cooker’s setting; check vegetables for tenderness.