Description
A heartwarming slow cooker minestrone soup, bursting with vegetables, savory herbs, and comforting flavors, perfect for chilly days.
Ingredients
Scale
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 2 medium zucchini (diced)
- 28 ounces diced tomatoes (Italian seasoned)
- 6 cups chicken broth
- 15 ounces dark red kidney beans (drained & rinsed)
- 15 ounces white cannellini beans (drained & rinsed)
- 1 cup ditalini pasta
- 2 teaspoons Italian seasoning
- Salt & pepper (to taste)
Instructions
- Prepare all your vegetables—dice the onion, mince the garlic, and chop the celery, carrots, and zucchini.
- In your slow cooker, combine all the diced vegetables along with the diced tomatoes, chicken broth, beans, Italian seasoning, and season to taste with salt and pepper. Stir well to merge the flavors.
- Cover and cook the mixture on LOW for 6 hours or on HIGH for 4 hours, allowing the vegetables to soften and the soup to develop its full flavor.
- About 30 minutes before serving, add in the ditalini pasta. Stir occasionally, cooking until the pasta reaches your desired tenderness.
- Serve hot, garnished with a sprinkle of freshly grated Parmesan cheese and chopped parsley for a burst of freshness.
Notes
For variations, consider adding spinach for extra nutrients or using vegetable broth for a vegan version. Adjust the seasoning gradually.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg