Easy And Delicious Slow Cooker Minestrone Soup Recipe

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Classic Minestrone Soup

Ingredients:

– 1 onion, diced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 2 garlic cloves, minced
– 1 can (14 oz) diced tomatoes
– 1 can (14 oz) kidney beans, drained and rinsed
– 1 can (14 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup small pasta, such as ditalini
– 2 cups chopped spinach
– Grated Parmesan cheese, for serving

Instructions:

1. In a slow cooker, combine the onion, carrots, celery, garlic, diced tomatoes, kidney beans, cannellini beans, vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. About 30 minutes before serving, stir in the pasta and chopped spinach. Cover and continue cooking until the pasta is tender.
4. Serve hot, topped with grated Parmesan cheese.

Vegetarian Minestrone Soup

Ingredients:

Slow cooker minestrone soup recipe
Slow cooker minestrone soup recipe

– 1 onion, diced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 2 garlic cloves, minced
– 1 zucchini, diced
– 1 yellow squash, diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 1 cup small pasta, such as elbow macaroni
– 2 cups chopped kale
– Grated Parmesan cheese, for serving

Instructions:

1. In a slow cooker, combine the onion, carrots, celery, garlic, zucchini, yellow squash, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. About 30 minutes before serving, stir in the pasta and chopped kale. Cover and continue cooking until the pasta is tender.
4. Serve hot, topped with grated Parmesan cheese.

Chunky Minestrone Soup

Ingredients:

– 1 onion, diced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 2 garlic cloves, minced
– 1 lb ground beef
– 1 can (14 oz) diced tomatoes
– 1 can (14 oz) kidney beans, drained and rinsed
– 1 can (14 oz) garbanzo beans, drained and rinsed
– 4 cups beef broth
– 1 tsp dried thyme
– 1 tsp dried parsley
– Salt and pepper to taste
– 1 cup small pasta, such as rotini
– 2 cups chopped green beans
– Shredded mozzarella cheese, for serving

Instructions:

1. In a skillet, brown the ground beef over medium heat. Drain any excess fat.
2. In a slow cooker, combine the onion, carrots, celery, garlic, browned beef, diced tomatoes, kidney beans, garbanzo beans, beef broth, thyme, parsley, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 30 minutes before serving, stir in the pasta and chopped green beans. Cover and continue cooking until the pasta is tender.
5. Serve hot, topped with shredded mozzarella cheese.