Print Recipe
 Slow Cooker Minestrone Yum
Course Soups
Cuisine Italian
Prep Time 10 minutes
Cook Time 6 hours
Servings
people
Ingredients
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves Garlic, minced
  • 1 1/2 cups fresh green beans, trimmed and cut into 1/2 inch pieces
  • 28 oz can Diced Tomatoes
  • 6 cups Vegetable Broth
  • 15 oz can Red Kidney Beans, drained and rinsed
  • 15 oz can Cannellini Beans, drained and rinsed
  • 2 Bay Leaves
  • 1 teaspoon Oregano
  • 1/2 teaspoon Rosemary
  • 1/4 teaspoon Red Pepper Flakes
  • 1 Zucchini, Diced
  • 1/2 cup Elbow Pasta
  • 1 cup Fresh Spinach, Chopped
  • Salt and Pepper
  • Freshly Grated Parmesan Cheese for Serving
Course Soups
Cuisine Italian
Prep Time 10 minutes
Cook Time 6 hours
Servings
people
Ingredients
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves Garlic, minced
  • 1 1/2 cups fresh green beans, trimmed and cut into 1/2 inch pieces
  • 28 oz can Diced Tomatoes
  • 6 cups Vegetable Broth
  • 15 oz can Red Kidney Beans, drained and rinsed
  • 15 oz can Cannellini Beans, drained and rinsed
  • 2 Bay Leaves
  • 1 teaspoon Oregano
  • 1/2 teaspoon Rosemary
  • 1/4 teaspoon Red Pepper Flakes
  • 1 Zucchini, Diced
  • 1/2 cup Elbow Pasta
  • 1 cup Fresh Spinach, Chopped
  • Salt and Pepper
  • Freshly Grated Parmesan Cheese for Serving
Instructions
  1. Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, beans and spices in a 6 qt slow cooker. Mix well. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  2. About 30 minutes before serving, add the pasta, zucchini, spinach and remove the bay leaves. Stir and cover for the remaining 30 minutes.
  3. Once the pasta is cooked through, ladle into bowls and serve. Can be topped with fresh grated parmesan cheese.
Recipe Notes

This would be pretty delicious with a nice crusty bread.