Description
A hearty slow cooker minestrone soup loaded with vegetables and beans.
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) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, cut into pieces
- 1 cup zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini)
Instructions
- Add all ingredients except pasta to the slow cooker.
- Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add pasta.
- Cook until pasta is tender.
- Serve hot.
Notes
- You can add any vegetables you prefer.
- Adjust seasonings to taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Slow Cooker Minestrone, Minestrone Soup, Vegetarian Soup