Description
A heartwarming bowl of minestrone soup packed with fresh vegetables, herbs, and creamy cannellini beans for a nourishing meal.
Ingredients
Scale
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, cut into 1-inch pieces
- 1 zucchini, diced
- 1 cup spinach or kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Pasta (optional)
Instructions
- In a crock pot, combine diced carrots, celery, onion, and minced garlic.
- Add in the diced tomatoes, vegetable broth, cannellini beans, green beans, and zucchini.
- Sprinkle in the oregano, basil, salt, and pepper, stirring everything together.
- Cover the slow cooker and allow the ingredients to cook together.
- Cook on low for 6–8 hours or high for 3–4 hours.
- If desired, add pasta during the last 30 minutes of cooking.
- Stir in your choice of spinach or kale just before serving.
Notes
This soup freezes well; make a large batch and store portions for easy meals. Use seasonal vegetables for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: minestrone soup, vegetarian soup, Italian soup, healthy soup