Slow Cooker Minestrone Soup
While we don’t typically get cravings for soup, once the weather gets cooler, we automatically go into homebody mode and can’t get our minds off of the deliciously comforting liquid meals. Here, we wanted to go ahead and create a hearty soup that was packed with plenty of vegetables and that would be a breeze to throw together. Ease, after all, is an important factor, since everybody’s got a ton going on in their day, and no one wants to spend their free time sweating over a hot stove. Naturally, we looked once more to our trusty slow cooker.
For a wonderfully hearty soup this time around, we opted for minestrone. It’s filled with plenty of vegetables and spices, plus, it’s super easy to customize to the tastes of those you’re feeding; whether it’s adding a different type of noodle, or using vegetable broth instead of chicken in an effort to make it vegetarian, this soup practically makes itself!
Why You’ll Love This Recipe
This Slow Cooker Minestrone Soup is perfect for those busy days when you want a wholesome meal without the hassle. It’s a versatile dish that can be easily adapted to accommodate various dietary needs, and it fills your home with the inviting aroma of simmering herbs and vegetables.
Kitchen Equipment You’ll Need
- Slow Cooker
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Ladle
Ingredients
- 3 cups chicken or 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
- 1 oz. parmesan rind
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 tablespoon fresh basil, minced
- 1/4 cup fresh Italian parsley leaves
- 1 medium zucchini, chopped
- 2 cups fresh spinach
- 2 cups cooked ditalini pasta
- Parmesan cheese, grated, for garnish
- Salt and pepper, to taste
Step-by-Step Instructions
- In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, parmesan cheese rind, salt, and pepper.
- Cover and cook on high for 3-4 hours.
- 40 minutes before the soup is done, add the zucchini and spinach. Cover and cook for 30 more minutes.
- Add the cooked pasta, cook for another 10 minutes.
- Remove bay leaves, rosemary sprig, cheese rind, and season to taste with salt and pepper.
- Ladle soup into serving bowls, garnish with parmesan cheese and enjoy!
Tips for Success
For the best results, ensure you use fresh herbs, as they enhance the flavor of the soup significantly. Also, be sure to add the zucchini and spinach towards the end to prevent them from becoming overly soft.
Additional Tips and Variations
Feel free to swap out the ditalini pasta for any other small pasta shape you prefer. If you want a more protein-packed meal, consider adding cooked chicken or sausage. To make this dish fully vegetarian, use vegetable broth and omit the parmesan rind.
Nutritional Highlights (Per Serving)
This soup is a great source of vitamins A and C, thanks to the carrots and spinach. It’s also high in fiber and protein from the beans, making it a nourishing choice for any meal.
Frequently Asked Questions (FAQ)
Can I freeze this soup?
Yes, this soup freezes well. Just be sure to cool it completely before transferring it to airtight containers.
How long can I store leftovers?
You can store leftovers in the refrigerator for up to 3 days.
Can I use dried herbs instead of fresh?
Yes, but adjust the quantities as dried herbs are more potent.
Conclusion
We hope this Slow Cooker Minestrone Soup brings warmth and comfort to your table. It’s a simple yet flavorful dish that’s sure to become a family favorite. Give it a try, and don’t forget to share your experiences and any creative twists you come up with!