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slow cooked vegetable soup recipe

Crockpot Minestrone Soup

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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Course Soup
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Crockpot
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 1 zucchini chopped
  • 1 yellow squash chopped
  • 1 can diced tomatoes (15 ounces)
  • 1 can kidney beans drained and rinsed
  • 1 can cannellini beans drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup pasta shells
  • 2 cups fresh spinach chopped
  • 2 tablespoons Parmesan cheese grated (optional)

Instructions
 

  • Heat olive oil in a pan over medium heat and sauté onion and garlic until fragrant.
  • Add carrots and celery to the pan and cook for an additional 3 minutes.
  • Transfer sautéed vegetables to the crockpot.
  • Add zucchini, yellow squash, diced tomatoes, kidney beans, cannellini beans, and vegetable broth to the crockpot.
  • Stir in oregano, basil, salt, and pepper.
  • Cover the crockpot and cook on low for 7 hours.
  • After 7 hours, add pasta shells to the soup and cook for another hour.
  • Stir in chopped spinach and let the soup rest for 10 minutes.
  • Serve hot, garnished with Parmesan cheese if desired.

Notes

For a richer flavor, consider browning the vegetables before adding them to the crockpot. You can also customize this minestrone by adding other vegetables such as green beans or peas. If you prefer a thicker soup, blend a portion of it before adding the pasta. Adjust the seasoning to taste and remember that the soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
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