Description
A warm and hearty slow cooker minestrone soup packed with vibrant vegetables and protein-rich cannellini beans, perfect for chilly nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup pasta (e.g., small shells or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a slow cooker, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until they soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced zucchini, bell pepper, canned tomatoes, vegetable broth, cannellini beans, and pasta. Sprinkle in the oregano, basil, salt, and pepper.
- Stir all the ingredients together until combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 15 minutes before serving, check the pasta for doneness. If it’s still too firm, let it cook until tender.
- Taste the soup and adjust the seasoning if needed.
- Serve hot, garnished with fresh parsley for that finishing touch.
Notes
Great for meal prepping; can be stored for 4-5 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg