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Slow Cooker Minestrone Soup

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Author Melissa

Ingredients

  • 8 cups low-sodium vegetable stock
  • 2 14.5 oz cans diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced yellow onion
  • 1 cup diced Russet potato
  • 1 teaspoon chopped fresh parsley or 1 tsp dried
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried crushed rosemary
  • 1/2 teaspoon sugar
  • 1 teaspoon salt and more if needed
  • 1/2 teaspoon freshly ground pepper and more if needed
  • 1 1/3 cups diced zucchini 1 small
  • 1 1/3 cups shell pasta
  • 4 cloves garlic minced
  • 2 15 oz cans dark red kidney beans, drained and rinsed
  • 1 14.5 oz can green beans, drained
  • 2 cups fresh spinach coarsely chopped

Instructions

  • Add vegetable stock, tomatoes, tomato paste, celery, carrots, onion, potato, parsley, basil, oregano, thyme, rosemary, and sugar to a slow cooker. Season with salt and pepper and cook on low heat 6 - 8 hours or high 3 - 4 hours.
  • Add in zucchini, pasta, garlic, kidney beans and cook on high heat an additional 30 - 40 minutes until pasta is tender. Stir in spinach and green beans and cook several minutes until spinach is wilted and beans are warm. Add more salt and pepper to taste, if needed.