Crockpot Minestrone Soup! Packed with nutrients and tons of veggies, this makes for a great meat-less option for your Fall & Winter evenings.
(*This post is from 2015 – and I remade the soup and took a few new pictures Nov 2016*) Even though it is officially Fall now, it is still super hot here in Fresno, CA with about a high of 93 all week! However, I could not resist making minestrone soup with my new crockpot! Many thanks to my brother and his soon to be wife who got it for me for my birthday!! If you’re reading this I love you guys 🙂 I was eating minestrone soup the other day at a local restaurant and I thought to myself…I need to make a recipe of my own. So, I did!
I think we can all agree that a crock pot is pretty much magical. Throw it all in, come back 6 hours later…and you’re a master chef. I loved prepping this soup in the morning, and coming home from work with the house filled with such a wonderful aroma!
I am literally eating this minestrone as we speak. I can’t get enough of it! Packed with nutrients and tons of veggies, this makes for a great meat-less option for Fall and Winter evenings.
Crockpot Minestrone Soup
We can all agree crockpots make life easy! Try this Crockpot Minestrone for an easy weeknight meal!
- 4 cups vegetable stock
- 2 cups water
- 1 can kidney beans drained and rinsed
- 1 can great northerns drained and rinsed
- 2 15oz cans crushed tomatoes Or 1 large can (28 oz) is OK
- 2 bay leaves
- 5 stalks celery diced
- 1 cup carrots fresh, diced
- 1 cup yellow onion diced
- 8 red potatoes chopped
- 4-5 cloves garlic
- 1 Tbsp. Italian seasoning
- 1/4 cup sun dried tomato pesto I used store bought
- 1 1/2 cups zucchini diced
- 1 1/2 cups pasta I used the little tubes, it can really be any small pasta
- 1 cup green beans frozen
- 2.5 cups baby spinach frozen
- salt and pepper to taste
- Parmesan cheese for garnish
Get out the crockpot! Place the crushed tomatoes, pesto, carrots, potatoes, celery, onion, garlic, seasonings and bay leaves into the crockpot. Add in the vegetable stock and water.
Cover and cook these ingredients for 6-8 hours on low. Or you can cook on high for 3-4 hours.
After those 6-8, or 3-4 hours...add in the kidney beans, great northerns, zucchini and pasta. Cook this for about 20 minutes. Then once pasta is cooked, add in the spinach and green beans at the very end. Cook for another 5. Add parmesan right before serving. And that's it!
This recipe makes a full crock pot of soup, probably for 15+ people!
** Optional to keep the noodles separate from the soup so they do not absorb all of the liquid. This is a good method to try with all soups that call for pasta! 🙂