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  • Jessica Larit

Slow Cooker Minestrone Soup!


Is there anything better than a hot hearty soup on a cold day! This slow cooker minestrone soup is so easy to make and is delicious! It is filled with fresh vegetables, beans, and pasta! My whole family loves this meal and it is definitely kid approved! It makes a large portion so I will usually have leftovers for the next day. It is a great meal to make on a busy day, you just add all of the ingredients and forget about it until 30 minutes before you plan to eat. Definitely a great meal for busy families like mine! Enjoy!


Prep time: 10 minutes Cook time: 3 1/2-4 hours on high OR 6-8 hours on low

Ingredients:

-5 cups organic vegetable broth

-1 28oz can diced tomatoes

-1 15oz can kidney beans

-1 15oz can white beans

-4 carrots (sliced)

-2 celery sticks (sliced)

-1/2 large onion (chopped)

-1/4 teaspoon salt

-1/2 teaspoon pepper

-4 cloves of garlic (chopped)

-4 thyme sprigs

-2 sage leaves

-2 bay leaves

-1 lb small pasta (Ditalini or small shells) (you can substitute GF pasta)

-1 zucchini (sliced)

-3 large kale leaves (core removed and chopped)

-1 parmesan cheese rind

-1/2 cup grated parmesan (divided)

-red pepper flakes


Next Step:

-In your slow cooker add the vegetable broth, diced tomatoes, beans, carrots, celery, onion, garlic, cheese rind, salt, and pepper. Mix with a spoon to combine.

-Lay the thyme springs, sage leaves, and bay leaves on top and cover. Cook on high for

3 1/2-4 hours or on low 6-8 hours.

-With 30 minutes left to go, remove the thyme, sage, and bay leaves and discard.

-Add the sliced zucchini, chopped kale, and 1/3 cup parmesan. Mix.

-On the stovetop cook your pasta in salted water to al dente. Then set aside.

-To serve add your cooked pasta to a bowl and then add your hearty minestrone soup!

-Sprinkle with grated parmesan and red pepper flakes.

-ENJOY!!!

*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet


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