Slow Cooker Minestrone Soup

This tasty slow cooker minestrone soup combines fresh vegetables, including green beans, zucchini, tomatoes, and spinach, with Great Northern beans, dark red kidney beans, and pasta.

Course main meal soup, Soup

Cuisine Italian

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Prep Time 25

Cook Time 4

Total Time 4 25

Servings servings

Calories 188kcal

Author Beth Pierce

Ingredients

1 tablespoon olive oil
1 onion chopped
2 stalks celery chopped
2 large carrots peeled and chopped
3 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried marjoram or oregano
3 tablespoons tomato paste
6 cups vegetable broth
2 bay leaves
½ lb. green beans trimmed and cut in ½ inch segments
2 (14.5-ounce) cans fire-roasted tomatoes
1 (16-ounce) can cannellini beans
1 (16-ounce) can dark red kidney beans
1 zucchini diced
1 cup uncooked ditalini pasta
3 cups baby spinach
Salt to taste
Freshly ground black pepper to taste

Instructions

Heat the olive oil in a large skillet over medium heat. Sauté the onions, celery, and carrots until the onions and celery are soft. Reduce the heat to low and add the garlic, thyme, and marjoram. Cook for a minute while stirring. Add the mixture to the slow cooker.
Whisk the tomato paste with a little vegetable broth in a small bowl. Pour the remaining vegetable broth and stir in the tomato paste mixture, bay leaves, green beans, fire-roasted tomatoes, cannellini beans, and dark red kidney beans in the slow cooker.
Cover and cook on high heat for 3-4 hours or low heat for 6-8 hours.
Add the zucchini and the ditalini pasta in the last 30 minutes of cooking, cover, and cook on high.
Stir in the spinach during the last 5 minutes and cook until wilted. Season with salt and freshly ground black pepper.

Nutrition