Crock Pot Minestrone Soup
Crock Pot Minestrone Soup is a vegetable packed soup for a hearty and healthy dinner. A flavorful slow cooker recipe perfect for busy nights.
Servings: 8 - 10 servings
Equipment
- sharp knife
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups celery, sliced
- 4 carrots, peeled, sliced into coins sliced or small diced
- 4 - 5 cups unsalted vegetable stock not broth
- ½ cup water
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 can (14.5 ounces) tomato sauce
- 1 can (15.5 ounces) light red kidney beans (rinsed and drained)
- 1 can (15.5 ounces) cannellini beans (rinsed and drained)
- 1 ½ cups frozen green beans
- 2 medium zucchinis, sliced in half and then quartered
- 1½ teaspoon dried oregano
- 2 teaspoon dried basil
- salt and pepper to taste
- ½ cup ditalini (uncooked)
- 2 tablespoons grated Parmesan cheese (for topping)
Instructions
- In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes.
- Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
- add vegetable stock, water, and tomato sauce, tomatoes, beans, green beans, zucchini, oregano, basil, salt and pepper (to taste) to the slow cooker.
- Add the sauted vegetables. Cover and let cook on low for about 5 hours.
- The vegetables will be tender-crisp. I like them this way and not mushy or overcooked as some soups can be. If you prefer a softer bite to the vegetables, add 30 more minutes to cooking time.
- Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
- Once pasta is cooked and soup is done, place 2 tablespoons cooked pasta into individual serving bowls.
- Ladle soup on top of pasta and sprinkle Parmesan cheese on top and enjoy.