Hearty Crockpot Minestrone Soup

Hearty Crockpot Minestrone Soup Recipe

Here’s some hearty crockpot minestrone soup to keep you warm during the cold.

Minestrone soup is a classic. It’s simple, loaded with vegetables, and is just as filling as a hearty stew. There are many variations of minestrone soup, I prefer adding a leafy vegetable to mine. You can choose to substitute canned ingredients for fresh. I don’t mind using canned, it’s much quicker. 🙂

And the taste is just divine. Thick, rich, full-bodied with tomatoes, potatoes, and beans!

Ingredients

• 1 can diced tomatoes with Italian seasonings
• 1 small bunch of rainbow carrots, sliced
• 4 small gold potatoes, chopped
• 1 sweet onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon Italian seasonings
• 2 teaspoons coarse salt
• ½ teaspoon pepper
• 2 bay leaves
• 4 cups vegetable broth
• 1 ½ cups water
• 3 ½ cups tomato juice
• 2 cans white kidney beans
• 1 large zucchini, chopped
• 1 cup Ditalini Pasta
• 1 can green beans
• 1 cup chopped baby spinach

Directions

Add diced tomatoes, rainbow carrots, potatoes, onion, garlic, Italian seasonings, salt, pepper, bay leaves, broth, water and tomato juice to crockpot. Cook on low for 6 hours.

During the last half hour, add the white kidney beans, chopped spinach, zucchini, green beans and pasta. Stir to combine. Cook for 30 minutes on low.

Note: you can add mini meatballs or spicy sausage for those meat lovers!

Warm up with this hearty dish and enjoy!

This recipe was created by our style and food contributor, Shauna at Ella and Annie Magazine! 

To see more of Shauna’s work, check out Ella and Annie Magazine and visit her on Facebook, Twitter, Instagram, and Pinterest.

MORE RECIPES YOU’LL LIKE:

For more inspiration, check out all our party recipes on Catch My Party.

Hearty Crockpot Minestrone Soup

Minestrone soup is a classic. It’s simple, loaded with vegetables, and is just as filling as a hearty stew. There are many variations of minestrone soup, I prefer adding a leafy vegetable to mine. You can choose to substitute canned ingredients for fresh. I don’t mind using canned, it’s much quicker. 🙂 And the taste is just divine. Thick, rich, full-bodied with tomatoes, potatoes, and beans!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 25 minutes minutes

Cook Time: 6 hours hours 30 minutes minutes

Course: dinner, Soup

Servings: 7 servings

Calories: 276kcal

Author: Jillian Tohber Leslie

Ingredients

• ▢ 1 can diced tomatoes with Italian seasonings
• ▢ 1 small bunch of rainbow carrots sliced
• ▢ 4 small gold potatoes chopped
• ▢ 1 sweet onion chopped
• ▢ 3 cloves garlic minced
• ▢ 1 tablespoon Italian seasonings
• ▢ 2 teaspoons coarse salt
• ▢ ½ teaspoon pepper
• ▢ 2 bay leaves
• ▢ 4 cups vegetable broth
• ▢ 1 ½ cups water
• ▢ 3 ½ cups tomato juice
• ▢ 2 cans white kidney beans
• ▢ 1 large zucchini chopped
• ▢ 1 cup Ditalini Pasta
• ▢ 1 can green beans
• ▢ 1 cup chopped baby spinach

Instructions

• Add diced tomatoes, rainbow carrots, potatoes, onion, garlic, Italian seasonings, salt, pepper, bay leaves, broth, water and tomato juice to crockpot. Cook on low for 6 hours.
• During the last half hour, add the white kidney beans, chopped spinach, zucchini, green beans and pasta. Stir to combine. Cook for 30 minutes on low.

Notes

You can add mini meatballs or spicy sausage for those meat lovers!

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 41g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 974mg | Fiber: 12g | Sugar: 11g

Tried this recipe?Let us know how it was!

Save