Description
Crockpot Minestrone Soup is a comforting, hearty dish brimming with vibrant vegetables and aromatic herbs. This easy-to-make soup simmers slowly to meld flavors, creating a warm hug in a bowl that’s perfect for chilly evenings. Packed with nutrients and customizable to suit your pantry’s offerings, it’s not just a meal—it’s an experience to savor with loved ones. Ideal for busy weeknights or lazy Sundays, this recipe guarantees satisfaction with every spoonful.
Ingredients
Scale
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 medium carrots, chopped
- 1 medium zucchini, chopped
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 2 cups fresh spinach or kale
- 3 cloves garlic, minced
- 1 medium onion, chopped
- Salt and pepper to taste
Instructions
- Wash and chop all vegetables: onions, carrots, zucchini into bite-sized pieces.
- In a skillet over medium heat, add olive oil and sauté onions until translucent (about 5 minutes).
- Transfer sautéed onions to the crockpot with diced tomatoes (and juices), vegetable broth, carrots, zucchini, garlic, Italian seasoning, salt, and pepper; stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in pasta and spinach or kale; cook until pasta is tender.
- Serve hot, optionally garnished with freshly grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg