Slow Cooked Minestrone Soup

Just throw It all in the Slow Cooker! This Minestrone Recipe Couldn’t Be Easier!

Now that winter is here, I have soup on the mind NON-STOP. It’s one of my family’s go to comfort foods. As you know, my favorite way to make soup is in the crockpot.

The flavor is spot-on and check out the obscene amount of veggies packed into this bad boy. I mean look at this bowl of goodness. Yum!

The best Slow Cooked Minestrone Soup

(makes 4 servings)

Ingredients

• 3 cups vegetable broth
• 1 can diced tomatoes
• 1 can white beans, drained and rinsed
• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1oz Parmesan cheese rind
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 tablespoons chopped fresh basil
• 1/4 cup fresh Italian parsley leaves
• salt and pepper to taste
• 1 medium zucchini, chopped
• 2 cups fresh spinach
• 2 cups cooked ditalini pasta
• Extra Parmesan cheese for topping.

Steps:

1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt, and pepper. Cover and cook on low for 6 to 8 hours.
2. Forty minutes before the soup is done, add the zucchini and spinach. Cover and cook 30 more minutes.
3. Add the cooked pasta, cook for another 10 minutes. remove the bay leaves, rosemary sprig, Parmesan rind, and season to taste with salt and black pepper.
4. To serve, ladle into bowls and top with Parmesan cheese.
5. Enjoy!

Recipe adapted from