Slow Cooker Minestrone
A nourishing, hearty soup made effortlessly in a slow cooker, combining fresh vegetables, wholesome beans, and tender pasta.
Ingredients
Base Ingredients
- 1 cup diced carrots Wash and dice into uniform pieces.
- 1 cup diced celery Wash and dice into uniform pieces.
- 1 cup diced onion Wash and dice into uniform pieces.
- 2 cloves garlic, minced Minced for better infusion of flavor.
- 1 can (14.5 oz) diced tomatoes Includes the juice for added flavor.
- 4 cups vegetable broth Use homemade broth for richer taste.
Beans and Vegetables
- 1 can (15 oz) kidney beans Drained and rinsed before adding.
- 1 can (15 oz) cannellini beans Drained and rinsed before adding.
- 1 cup green beans, cut into pieces Fresh or frozen are acceptable.
- 1 cup zucchini, diced Wash and dice into uniform pieces.
Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper Adjust according to preference.
Pasta
- 1 cup small pasta (like ditalini) Add about 30 minutes before serving.
Instructions
Preparation
- Start by washing and dicing the carrots, celery, and onion into uniform pieces.
- Mince the garlic finely.
Cook the Base
- In a slow cooker, add the diced carrots, celery, diced onion, and minced garlic.
- Pour in the diced tomatoes along with their juice and the vegetable broth.
Add the Beans
- Integrate the kidney beans and cannellini beans into the mixture.
Mix in the Vegetables
- Toss in the green beans and diced zucchini.
Season the Soup
- Sprinkle in the dried oregano, dried basil, salt, and pepper.
- Stir everything well to ensure even distribution of herbs and spices.
Cover and Cook
- Set your slow cooker to low and let it cook for 6-8 hours or high for 3-4 hours.
Add the Pasta
- About 30 minutes before you're ready to serve, add the small pasta.
Serve Hot
- Once the pasta is cooked, serve the soup hot in bowls.
- Garnish with fresh herbs or a sprinkle of Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months. Add a squeeze of fresh lemon juice before serving for enhanced flavor.