Description
Warm up with a comforting bowl of Slow Cooker Minestrone Soup, brimming with vibrant vegetables and rich flavors that soothe and satisfy.
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- 1. Combine Base Ingredients: Pour the vegetable broth and fire-roasted diced tomatoes into the slow cooker. Stir well to combine.
- 2. Add Vegetables: Add chopped carrots, celery, and green beans to the slow cooker. Stir until all vegetables are coated in the broth.
- 3. Season It Up: Sprinkle in dried oregano, dried basil, salt, and pepper according to your taste preferences. Mix well.
- 4. Cook: Cover the slow cooker and set it on low for 6 hours or high for about 3 hours.
- 5. Add Pasta & Zucchini: In the last hour of cooking, gently stir in the chopped zucchini and pasta. Cook until pasta is al dente.
- 6. Serve: Ladle soup into bowls and sprinkle with freshly grated Parmesan cheese if desired. Enjoy with crusty bread or a side salad.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 210
- Sugar: 5g
- Sodium: 580mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg
Keywords: Customize your soup by adding different vegetables such as spinach or kale. For added protein, consider incorporating canned beans like kidney or cannellini beans.