Prep Time: 20 mins | Cook Time: 4 hrs | Total Time: 4 hrs 20 mins | Yield: 8 Servings
The best indeed! This Slow Cooker Minestrone Soup is my newly discovered recipe. I am so excited to share this with you today. Oh, man, you have got to try this recipe. I promise you that it will be the best decision you will ever make today! You are more than welcome to add more ingredients if you like. I am sure that you can do a lot to make this recipe even better. Enjoy!
Ingredients:
1 c red potatoes, chopped, skins on
2 stalks celery, chopped
1 medium onion, diced
3 cloves garlic, finely chopped
1 small zucchini, chopped
2 medium carrots, chopped
1 c kidney beans (canned)
1/2 tsp dried parsley
1 c white beans (canned)
1/2 tsp cumin
3/4 c green beans (cut, frozen)
1/2 tsp dried thyme
1 tbsp tomato paste
salt and pepper (to taste)
6-7 c vegetable stock
1 c dried pasta noodles (fusilli, macaroni, or small shells)
1 c diced tomatoes (canned)
1/2 tsp dried oregano
1/2 tsp dried basil
fresh parsley (for serving)
Parmesan cheese (for serving)
Directions:
In a slow cooker, add carrots, beans, celery, zucchini, onion, spices, garlic, tomato paste, canned tomatoes, vegetable stock, green beans, salt, and pepper. Stir until well blended. Add more stock if needed.
Cover and seal the slow cooker, then cook everything for 4 to 5 hours on a high setting. Make sure to stir from time to time.
Add pasta and cook for about 15 minutes or until firm to bite.
Sprinkle each serving with freshly chopped parsley and a generous amount of grated Parmesan cheese on top to garnish.
Serve right away. Enjoy!
Nutrition Facts:
Serving: 1serving | Calories: 115kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 845mg | Potassium: 455mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3134IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg
