Slow Cooker Minestrone Soup 100 Times Better Than From Stores

Slow Cooker Minestrone Yummy

Crock-Pot Minestrone Ingredients List

So, now it’s time for the ingredients list and directions…

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Slow Cooker Minestrone Soup 100 Times Better Than From Stores
 
Prep time
Cook time
Total time
 
This Slow Cooker Minestrone Soup 100 Times Better Than From Stores... Perfect any time of the year...
Author:
Recipe type: Main / Side
Cuisine: Italian
Serves: 6 to 8 serves
Ingredients
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1½ cups zucchini, diced
  • 1½ cups tubular (ditalini) pasta
  • 1 cup frozen green beans, thawed
  • 2½ cups baby spinach, chopped
  • Shredded Parmesan cheese, for serving (or Romano)
Instructions
  1. Phase 1:
  2. Add the diced tomatoes, tomato paste, tomato pesto, Parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
  3. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
    Slow Cooker Minestrone Soup
  4. Phase 2:
  5. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 - 25 minutes until pasta is tender.
  6. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with Parmesan cheese and garlic toasts.
Notes
P.S. If for some reason you need to do this soup on the stove, I would just use a large dutch oven or any other pot with a thick bottom. Cook the soup exactly as stated but yours will most likely take a maximum of 2½-3½ hours of cooking before adding in the beans. Stir every 30 minutes or so. Make sure to cook it on medium low to ensure maximum flavor without overcooking the veggies.
Nutrition Information
Serving size: 6 to 8 serves
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