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This Crock Pot Minestrone Soup Is Perfect For Cold Nights!

Crock Pot Minestrone Soup

I’ve been on a bit of a soup kick recently, so when I came across this Crock Pot Minestrone Soup Recipe, I could hardly wait until dinner to try it out! I love slow cooker recipes because there’s nothing easier than throwing your ingredients in and leaving it alone for a few hours to cook.

This soup is loaded with pasta, beans, and vegetables. It’s healthy and it couldn’t be tastier! Another great thing about this soup is it can be easily turned into a vegan dish if you take out the parmesan cheese, and it can be gluten free if you use gluten free pasta.

This soup is very filling and is great on its own but I love to serve it with rice or bread. If you struggle with getting your kids (or your husband!) to eat enough vegetables, this soup is a great new and tempting way to present them. I find a lot of soups like these come out tasting bland, but the spices in this recipe make the every bite flavorful! 

Cooking Time: 3-4 hours on High or 6-8 hours on Low 


1 small red or yellow onion, diced
2 small carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 1/2 cups fresh green beans, trimmed and cut into 1/2-inch pieces
1 (28 oz) can diced tomatoes, with juices
6 cups vegetable broth
1 (15 oz) can red kidney beans, rinsed and drained
1 (15 oz) can cannellini beans or Great Northern beans, rinsed and drained
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon red pepper flakes
1 small zucchini, diced
1/2 cup dried whole wheat elbow pasta (can use gluten-free pasta)
1 cup chopped fresh spinach
Salt and black pepper, to taste
Freshly-grated Parmesan cheese, for serving, optional                                                          


  1. Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. 30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach. Cook until pasta is tender. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese, if desired.

Check out the original source for this recipe with all the directions, photos and helpful tips at: Two Peas And Their Pod

My Thanks go to twopeasandtheirpod.com for this delicious recipe and featured image.

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