Description
A delightful and hearty minestrone soup that warms you from the inside out, perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 1 cup diced onions
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup pasta (small shapes like ditalini or elbow)
Instructions
- Place the diced onions, minced garlic, carrots, celery, zucchini, and green beans at the bottom of your crockpot.
- Pour in the canned diced tomatoes, the kidney beans, the cannellini beans, and the vegetable broth.
- Add the oregano, basil, salt, and pepper to the mix. Stir everything together until well combined.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the pasta and spinach.
- Cook until the pasta is tender, then serve warm and enjoy all the comforting goodness.
Notes
Garnish with grated Parmesan cheese and serve with crusty bread or a salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg