Description
A hearty and nutritious soup made with vegetables, beans, and pasta, cooked slowly in a crockpot.
Ingredients
Scale
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 1 cup small pasta (like ditalini)
- Salt and pepper to taste
Instructions
- In the crockpot, combine the onion, garlic, carrots, celery, zucchini, diced tomatoes, kidney beans, cannellini beans, vegetable broth, basil, oregano, and bay leaf.
- Stir the ingredients to mix well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the pasta and cook until tender.
- Remove the bay leaf before serving. Season with salt and pepper to taste.
Notes
- This soup can be made ahead of time and stored in the refrigerator.
- Freeze any leftovers for a quick meal later.
- Feel free to add your favorite vegetables or greens.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Crockpot Minestrone Soup, Healthy Soup, Italian Soup, Vegetarian Soup