Go Back
–+ servings
Print Recipe

Slow Cooker Minestrone Soup

Serve this hearty soup with corn muffins or crusty French bread.
Course: Soup
Cuisine: Italian
Servings: 6

Ingredients

  • 3 c. low sodium vegetable or chicken broth
  • 1 (28-oz.) can diced tomatoes
  • 1 (15-oz.) can cannellini or navy beans drained
  • 2 carrots peeled and chopped
  • 1 stalk celery chopped
  • 1 c. onion chopped
  • 1 tsp. dried thyme
  • 1/2 tsp. dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 2 c. cooked ditalini pasta
  • 1 med. zucchini chopped
  • 2 c. coarsely chopped fresh or frozen spinach defrosted
  • 4 T. grated Parmesan or Romano cheese
  • basil sprigs optional

Instructions

  • In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper.
  • Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours.
  • Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes.
  • Remove bay leaves and season, to taste, with salt and black pepper.
  • Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.