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Crockpot Minestrone Soup

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A hearty and nutritious soup made with vegetables, beans, and pasta, cooked slowly in a crockpot.

Ingredients

Scale
  • 1 cupchopped onion
  • 2cloves garlic, minced
  • 2carrots, diced
  • 2celery stalks, diced
  • 1zucchini, diced
  • 1can (14.5 oz) diced tomatoes
  • 1can (15 oz) kidney beans, rinsed and drained
  • 1can (15 oz) cannellini beans, rinsed and drained
  • 4 cupsvegetable broth
  • 1 tspdried basil
  • 1 tspdried oregano
  • 1bay leaf
  • 1 cupsmall pasta (like ditalini)
  • Salt and pepper to taste

Instructions

  1. In the crockpot, combine the onion, garlic, carrots, celery, zucchini, diced tomatoes, kidney beans, cannellini beans, vegetable broth, basil, oregano, and bay leaf.
  2. Stir the ingredients to mix well.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. About 30 minutes before serving, add the pasta and cook until tender.
  5. 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.

Nutrition

Find it online: https://www.kitchensara.com/crockpot-minestrone-soup/