Slow Cooker Vegetarian Minestrone
A hearty Italian vegetable soup packed with cannellini beans, zucchini, carrots, and ditalini pasta in a garlicky tomato broth. Everything simmers hands-free all day for a deeply flavorful, nourishing bowl.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 1 large zucchini, diced
- 14 oz canned diced tomatoes
- 2 cups canned tomato sauce
- 4 cups low-sodium vegetable broth
- 2 cans canned cannellini beans (or kidney beans), drained, rinsed
- 1 cup green beans (fresh or frozen), cut in thirds
- 2 tsp Italian seasoning
- 2 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2/3 cup ditalini pasta (or small elbow macaroni)
- 2 cups baby spinach
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Combine 2 tbsp olive oil, 1 medium diced yellow onion, 2 medium sliced carrots, 2 stalks sliced celery stalks, 4 cloves minced garlic cloves, 1 large diced zucchini, 14 oz canned diced tomatoes, 2 cups canned tomato sauce, 4 cups low-sodium vegetable broth, 2 cans drained, rinsed canned cannellini beans (or kidney beans), 1 cup cut in thirds green beans (fresh or frozen), 2 tsp Italian seasoning, 2 bay leaf, 1 tsp salt, and 1/2 tsp black pepper in the slow cooker. Stir to combine.
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2
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the vegetables are tender.
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3
About 30 minutes before serving, remove and discard the bay leaf. Stir in 2/3 cup ditalini pasta (or small elbow macaroni). Increase heat to HIGH if on LOW, cover, and cook until pasta is tender, about 20-30 minutes.
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4
Stir in 2 cups baby spinach and let wilt for 5 minutes.
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5
Taste and adjust seasoning. Ladle into bowls and garnish with 1/4 cup chopped fresh flat-leaf parsley.