Slow Cooker Minestrone Soup

Slow Cooker, Soups, Vegetarian May 12th, 2020
Prep Time
15 Min
Cook Time
4 Hours
Serving
6 Cups

A classic soup that is perfect for those cold months. This is a simple recipe that doesn’t require any babysitting, just walk away after you throw the initial ingredients in the slow cooker.

Ingredients

  • ¼ cup sun-dried tomato pesto
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cup carrots, chopped
  • 1 ½ cup celery, chopped
  • 1 ½ cup onion, diced
  • 5 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 sprig fresh rosemary or 1/2 tsp. dried rosemary
  • 2 bay leaves
  • salt and pepper to taste
  • 1 canned red kidney beans, drained and rinsed
  • 1 can great northern beans, drained and rinsed
  • 1 ½ cups bowtie pasta
  • 1 cup frozen green beans
  • 2 ½ cups baby spinach
  • finely shredded Parmesan for topping

Instructions

  1. Add sun-dried tomato pesto, chicken stock, water, carrots, celery, onion, garlic, oregano, rosemary, bay leaves, and salt and pepper to the slow cooker and set to HIGH for 3-4 hours or LOW for 6-8 hours.
  2. Add the canned beans, frozen green beans, and pasta to the slow cooker and cook on high heat for another 20 minutes.
  3. Once slow cooking is complete, add the spinach into the pot, pushing it down into the soup, allowing it to wilt and cook in the residual heat.
  4. Sprinkle the shredded Parmesan on top and serve.