I like soup. I like soup a lot. As far as I’m concerned there isn’t much better than a nice bowl of homemade soup. This minestrone is easy to prepare and sits all day in the slow cooker which makes for a very welcoming greeting when you get home after a long day. It’s also full of veggies and beans.
This minestrone is easy. Just chop up the fresh veggies and combine them with beans, diced tomatoes, and some spices. Just before serving, add the pasta, zucchini, and spinach so as not to over cook them. Also remember to remove the bay leaves before serving.
I like to top mine with fresh grated parmesan cheese. It would also be lovely to serve with crusty bread.
| Prep Time | 10 minutes |
| Cook Time | 6 hours |
| Servings |
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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
Ingredients
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Instructions
- 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.
- About 30 minutes before serving, add the pasta, zucchini, spinach and remove the bay leaves. Stir and cover for the remaining 30 minutes.
- 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.