Are you craving a hearty, nutritious meal that practically cooks itself? Look no further than this mouthwatering Homemade Minestrone Soup that will transform your kitchen into an Italian culinary paradise! Imagine coming home to a rich, aromatic soup packed with vegetables, beans, and incredible flavors - all prepared effortlessly in your slow cooker. This isn't just a recipe; it's a game-changing comfort food experience that will have your family begging for seconds!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach, chopped
- 1 cup small pasta (optional)
Instructions
- In a large slow cooker, heat 1 tablespoon of olive oil on the sauté setting or in a pan if your slow cooker doesn't have this option. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the diced carrots and celery to the slow cooker and continue to sauté for another 3-4 minutes, stirring occasionally.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Add the diced zucchini, can of diced tomatoes (with their juices), vegetable broth, drained and rinsed kidney beans, drained and rinsed cannellini beans, and chopped green beans to the slow cooker.
- Season the mixture with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and salt and pepper to taste. Stir everything well to combine.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours, allowing the flavors to meld together and the vegetables to become tender.
- About 30 minutes before serving, add the chopped spinach and small pasta (if using) to the slow cooker. Stir to combine and cover again, allowing the pasta to cook through and the spinach to wilt.
- Once the cooking time is complete, taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs or grated Parmesan cheese if desired.
Tips
- For maximum flavor, always sauté your onions, carrots, and celery before adding to the slow cooker. This helps develop a deeper, more complex taste profile.
- Use fresh vegetables when possible, but high-quality frozen vegetables can work in a pinch.
- If you want to make this soup more protein-rich, consider adding diced chicken or Italian sausage during the initial cooking stage.
- The pasta is optional, but if you're adding it, wait until the last 30 minutes of cooking to prevent overcooking and mushiness.
- For a gluten-free version, use gluten-free pasta or replace pasta with quinoa.
- This soup freezes beautifully! Store in airtight containers for up to 3 months for quick future meals.
- Don't skip the fresh spinach at the end - it adds a wonderful fresh flavor and extra nutrients to the soup.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 10g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
