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Simply Delicious

Slow Cooker Minestrone Soup

EasyItalianVegetarian

Time: 6 hours 15 minutes

Yield: 8 servings

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About

The history of Minestrone Soup reaches all the way back to the early Roman Republic and is one of the most flexible recipes in history; it can be made with just about anything that your heart desires. This Slow Cooker Minestrone Soup recipe actually has everything your heart might desire — savory broth, sharp parmesan, and refreshing vegetables. Filled with tender pasta and nutty white beans, Slow Cooker Minestrone soup has a delectable range of textures and tastes in every sip. This soup is low effort and delightful for chilly evenings.

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Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup onion, chopped
  • 1 cup carrots, diced
  • 1/2 cup celery, diced
  • 2 garlic cloves, minced
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 (32-ounce) carton reduced-sodium chicken broth
  • 1 (28-ounce) can diced petite tomatoes
  • 1 parmesan cheese rind, optional
  • 1/2 teaspoon kosher salt, plus more, to taste
  • 1/2 teaspoon fresh black pepper, plus more, to taste
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tablespoons fresh basil, chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 1 medium zucchini, diced
  • 2 cups frozen spinach, defrosted and chopped
  • 2 cups small pasta such as ditalini, cooked
  • parmesan cheese, optional, to taste, grated, for garnish

Directions

Step 1 -Heat the olive oil in a large nonstick skillet over medium-high heat.

Step 2 -Add the onions, the carrots, and the celery and sauté until tender and fragrant, about 14 minutes.

Step 3 -Add the garlic and sauté until fragrant, about 1 minute.

Step 4 -Transfer the veggie mixture to the slow cooker. Add the beans, the chicken broth, the tomatoes and their juices, the parmesan cheese rind, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, the rosemary, the bay leaves, the basil, and the parsley.

Step 5 -Cover the slow cooker and cook on low heat for 6 to 8 hours.

Step 6 -About 40 minutes before the soup is done cooking, add the zucchini and the spinach.

Step 7 -Cover and cook for 30 additional minutes.

Step 8 -Remove and discard the bay leaves, the rosemary sprig, and the parmesan rind.

Step 9 -Season with the extra salt and the extra black pepper, as needed.

Step 10 -Stir in the cooked pasta.

Step 11 -Top with the parmesan cheese and serve!

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