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!
Servings: 7 servings
Calories: 276kcal
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