Enjoy a warm bowl of minestrone that cooks itself while you go about your day. This soup is full of colorful vegetables, beans, and a little pasta, making it both tasty and filling.
Active time: 15 minutes | Total time: 6 hrs 15 min
Easy Slow Cooker Minestrone
Ingredients
- 4 cups reduced‑sodium vegetable broth
- 2 cans (14.5 oz each) no‑salt‑added diced tomatoes
- 2 cans (15 oz each) reduced‑sodium cannellini beans
- 2 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 1 small white or yellow onion, diced
- 2 tsp Italian seasoning
- 2 bay leaves
- ¼ tsp salt
- ½ tsp black pepper
- 2 cups water
- ½ cup uncooked elbow macaroni
- 1 medium zucchini, chopped
- 2 cups fresh spinach, coarsely chopped
- Parmesan cheese and fresh basil for garnish (optional)
Directions
1. Put the broth, tomatoes, beans, carrots, celery, onion, Italian seasoning, bay leaves, salt, and pepper into the slow cooker. Stir gently.
2. Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours.
3. About 30 minutes before you’re ready to eat, turn the cooker to HIGH (if it isn’t already). Add the water, pasta, and zucchini. Stir, then cover and cook for about 25 minutes, until the pasta is soft.
4. Add the spinach, cover again, and let it sit for 5 minutes. The heat will wilt the leaves.
5. Remove the bay leaves. Taste and add a pinch more salt or pepper if needed.
6. Serve the soup in bowls. Sprinkle a little Parmesan and a few basil leaves on top if you like.
Serves: 4 | Serving size: 3 ¼ cups
Nutrition (per serving): Calories 335 | Fat 1 g | Sodium 870 mg | Carbs 66 g | Fiber 21 g | Sugar 10 g | Protein 20 g
Nutrition bonus: Potassium 1463 mg | Iron 38 % DV | Vitamin A 50 % DV | Vitamin C 37 % DV | Calcium 20 % DV