Slow Cooker Minestrone Soup
An easy to make slow cooker minestrone soup made with fresh ingredients.
servings: 6
total time: 7 hours
recipe by: Frankie
Ingredients
- 8 cups water
- 1 cup dried great northern beans, rinsed
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 medium ribs of celery, chopped
- 1 pound roma tomatoes, chopped
- 3 medium garlic cloves, chopped
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/4 tsp crushed red pepper flakes
- 2 dried bay leaves
- salt & freshly ground black pepper
- 8 ounces uncooked ditalini pasta
- 5 ounces fresh baby spinach leaves, chopped
- 1 zucchini, chopped
- 1 TBSP fresh lemon juice
- freshly grated Parmesan cheese for serving
Cool Tools For Your Kitchen
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Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
Crock-Pot 3 Quart Manual Slow Cooker - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
The Great Ground Meat Cookbook - Hardcover/Paperback - SEE ON AMAZON
Presto Electric Griddle with Removable Handles - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE ON AMAZON
Cuisinart Belgian Waffle Maker with Pancake Plates - SEE ON AMAZON
Farberware Countertop Microwave - SEE ON AMAZON
Dreo ChefMaker Combination Fryer - SEE MORE
Directions
- Add the water, beans, onion, carrots, celery, tomatoes, garlic, oregano, rosemary, crushed red pepper, bay leaves, 1/2 tsp salt and 1/2 tsp black pepper to a 6-quart slow cooker then stir to combine.
- Place the lid on the slow cooker and cook on LOW heat for 6 hours.
- Remove the lid from the slow cooker and stir in the pasta, spinach, zucchini, and 1 tsp salt then put the lid back on the slow cooker and continue to cook, stirring occasionally, until pasta is tender, about 30 more minutes.
- Turn off the slow cooker then stir in the fresh lemon juice.
- Taste the soup then season with additional salt & pepper if needed.
- Ladle the soup into bowls then top with freshly grated Parmesan cheese.
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