Slow Cooker Spring Minestrone Soup
This Slow Cooker Spring Minestrone Soup is a comforting and nutritious dish packed with vibrant spring vegetables, hearty beans, and tender pasta. It’s easy to make and perfect for meal prepping or a cozy family dinner.
Ingredients:
1 medium yellow onion, diced
2 stalks of celery, chopped
2 medium carrots, peeled and sliced
3 cloves of garlic, minced
1 pound of red potatoes, diced into bite-sized pieces
1 zucchini, chopped
1 yellow squash, chopped
1 cup of green beans, trimmed and cut into 1-inch pieces
1 can (14.5 oz) of diced tomatoes, undrained
4 cups of vegetable broth
2 cups of water
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 bay leaf
Salt and pepper to taste
1 cup of small pasta (like ditalini or orzo)
1 can (15 oz) of cannellini beans, drained and rinsed
2 cups of fresh spinach, roughly chopped
Parmesan cheese, for garnish
Fresh parsley, chopped for garnish
Instructions:
1. Prep the Veggies: In the slow cooker, combine the onion, celery, carrots, garlic, potatoes, zucchini, yellow squash, and green beans.
2. Add the Broth: Pour in the diced tomatoes (with juice), vegetable broth, and water.
3. Season: Add the dried basil, oregano, and bay leaf. Season with a pinch of salt and pepper.
4. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender.
5. Add Pasta and Beans: In the last 30 minutes of cooking, stir in the pasta and cannellini beans.
6. Finish with Spinach: Just before serving, stir in the fresh spinach and allow it to wilt.
7. Garnish and Serve: Adjust seasoning if needed, then serve hot with a sprinkle of grated Parmesan cheese and fresh parsley.
Why You’ll Love It:
Perfect for meal prep
Loaded with colorful vegetables
Hearty, healthy, and filling
Ideal for spring and summer
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This Slow Cooker Spring Minestrone Soup is a wholesome, flavor-packed recipe that’s sure to become a family favorite!
