Slow Cooker Minestrone Soup Recipe
Prep Time:
10 minutes
Cook Time:
3 hours, 35 minutes
Servings:
8 servings
Ingredients
  • 1 28-ounce can of crushed tomatoes
  • 4 cups vegetable broth
  • 2 large carrots, sliced
  • 3 celery stalks, diced
  • ½ white onion, diced
  • 3 bay leaves
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons minced garlic
  • 1 15-ounce can kidney beans, drained & rinsed
  • 1 15-ounce can great northern beans (or navy beans), drained & rinsed
  • 1 cup small shaped pasta
  • 2 cups baby spinach
  • ¼ cup grated Parmesan cheese
Directions
  1. In a large slow cooker, add the tomatoes, broth, carrots, celery, onion, bay leaves, oregano, thyme, salt, pepper, and garlic. Cover with a lid and allow the veggies to cook on high for 3 hours.
  2. Remove the lid and add the kidney beans, great northern beans, and pasta. Cover and continue to cook on high for 30 minutes.
  3. Remove the lid and add the spinach. Stir well and allow the spinach leaves to wilt.
  4. Serve with grated Parmesan cheese on top.