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Slow Cooker Vegetarian Minestrone

Crockpot minestrone soup is ideal for a weeknight dinner! By slow cooking this family-favorite soup, all of the flavors and spices intensify, delivering a delicious, hearty meal that everyone's sure to enjoy. Serve with a green salad and garlic bread for dipping.

Ingreadients :

  • 6 cups vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, drained
  • 1 large onion, chopped
  • 2 large carrots, diced
  • 2 ribs celery, diced
  • 1 cup green beans
  • 1 small zucchini, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh parsley
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon salt
  • ¾ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • ½ cup elbow macaroni
  • 4 cups chopped fresh spinach
  • ¼ cup finely grated Parmesan cheese, or more to taste

Step by Step :

  1. Gather all ingredients.
  2. Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.
  3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  4. Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.
  5. Ladle into bowls and sprinkle with Parmesan cheese.