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yummy minestrone soup resting in white bowl

Minestrone Soup

Prep Time 10 mins
Cook Time 4 hrs 40 mins
Course Main Course
Cuisine Italian
Servings 8
Calories 307 kcal

Equipment

  • Slow cooker

Ingredients
  

  • 1 cup Green Beans frozen & thawed
  • 4 cups Vegetable Broth
  • 1 ½ cup Zucchini diced
  • 2 cups Water
  • 2 ½ cups Baby Spinach chopped
  • 1 ¼ cup Celery diced
  • Salt as needed
  • ¼ cup Sun-Dried Tomato Paste
  • 1 cup Carrots diced
  • ½ tsp Black Pepper ground
  • 1 cup Ditalini Pasta
  • 1 Parmesan Rind
  • 1 ½ cup White Onion diced
  • 1 × 15 oz Great Northern Beans washed & drained
  • 1 tsp Oregano dried
  • 2 Bay Leaves
  • 2 × 14 ½ oz. can of Diced Tomatoes
  • 1 × 15 oz. Red Kidney Beans washed & drained
  • 5 cloves Garlic minced
  • Few Basil leaves for garnishing
  • ½ tsp. Rosemary dried
  • 2 tbsp. Tomato Paste
  • Parmesan Cheese grated, for garnishing

Instructions
 

  • For making this lip-smacking soup, place bay leaves, diced tomatoes, oregano, tomato paste, rosemary, tomato pesto, celery, parmesan rind, onion, vegetable broth, pepper, water, salt, carrots, and garlic into the slow cooker.
  • Cook for 3 to 4 hours on high heat or 7 to 8 on low heat.
  • Next, stir in the great northern beans, zucchini, red kidney beans, and pasta into it.
  • Give a good stir until everything comes together and cook for 25 minutes on high heat or until the pasta becomes tender.
  • Taste for seasoning and spoon in more if required.
  • Finally, stir in the spinach and green beans and cook for a further 5 to 10 minutes or until the spinach is melted. Discard the bay leaves and parmesan rind before serving. Tip: When spinach is added at the end, it will remain bright and green.
  • Garnish it with grated parmesan cheese and basil leaves.
  • Serve hot and enjoy.