Minestrone Soup Crock Pot

Let your slow cooker do all the work with this comforting and hearty Minestrone Soup Crock Pot recipe—a hassle-free way to enjoy an Italian-inspired classic! Packed with garden-fresh vegetables like zucchini, green beans, and spinach, along with protein-rich beans and tender pasta, this slow-cooked soup is as nutritious as it is delicious. Seasoned with aromatic herbs, a hint of garlic, and a rich vegetable broth, every spoonful is bursting with flavor. Perfect for busy weeknights or meal prepping, this recipe requires just 20 minutes of prep before the crock pot takes over, simmering everything to perfection in 6-8 hours. Top with freshly grated Parmesan and chopped parsley for a satisfying bowl that's sure to become a family favorite. Try this easy vegetarian dinner today for wholesome comfort food that delivers!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 4 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and halved
• 28 ounces canned diced tomatoes
• 6 cups vegetable broth
• 15 ounces red kidney beans, drained and rinsed
• 15 ounces cannellini beans, drained and rinsed
• 1 cup uncooked pasta (small-shell or ditalini)
• 2 cups spinach leaves, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 Parmesan cheese, grated (optional, for serving)
• 0 fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat olive oil in a skillet over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 minutes until softened.

Step 2

Add the minced garlic and cook for 30 seconds until fragrant.

Step 3

Transfer the sautéed vegetables to the slow cooker.

Step 4

Add diced zucchini, green beans, canned tomatoes, vegetable broth, kidney beans, cannellini beans, dried oregano, dried basil, bay leaf, salt, and black pepper to the slow cooker. Stir to combine.

Step 5

Cover the crock pot and set it to cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.

Step 6

About 30 minutes before serving, add the pasta to the slow cooker and stir. Allow it to cook until tender.

Step 7

Stir in the chopped spinach leaves during the last 5 minutes of cooking.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

Remove the bay leaf before serving.

Step 10

Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped parsley, if desired. Serve hot.

Nutrition Facts

Serving size	4181.5 grams (4181.5g)

Amount per serving	% Daily Value*
Calories	2936

Total Fat 75.00g	96%
Saturated Fat 15.20g	76%
Polyunsaturated Fat 13.80g
Cholesterol 19mg	6%
Sodium 7949mg	346%
Total Carbohydrate 467.70g	170%
Dietary Fiber 97.70g	349%
Total Sugars 76.50g
Protein 123.60g	247%

Vitamin D 2IU	10%
Calcium 1353mg	104%
Iron 42mg	231%
Potassium 9981mg	212%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.2%

Protein: 16.3%

Carbs: 61.5%