Description
A heartwarming Italian classic that blends vibrant vegetables, beans, and aromatic herbs to create a comforting and nourishing minestrone soup.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pound Italian sausage, cooked and crumbled (optional)
- 1 cup pesto
- Parmesan cheese, for topping
Instructions
- In a slow cooker, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent and fragrant, about 2-3 minutes.
- Add in the diced carrots, celery, zucchini, and bell pepper. Cook for another 5 minutes, stirring occasionally.
- Stir in the diced tomatoes, vegetable broth, kidney beans, oregano, basil, salt, and pepper, making sure everything is well mixed.
- Fold in the cooked Italian sausage if using, combining all ingredients evenly.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Just before serving, stir in the vibrant pesto.
- Serve hot, garnished with freshly grated Parmesan cheese.
Notes
Allowing the soup to simmer longer will develop deeper flavors. Pair with crusty bread or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg