Description

Slow Cooker Minestrone Soup is the ultimate comfort food, perfect for chilly nights. This hearty dish features a colorful medley of fresh vegetables, tender pasta, and protein-packed beans simmering together in a rich, flavorful broth. Each spoonful delivers warmth and satisfaction, making it ideal for cozy gatherings or a quiet night in. With minimal prep and maximum flavor, this recipe is as easy to make as it is delicious.

Ingredients

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1 (14 oz) can diced fire-roasted tomatoes
4 cups low-sodium vegetable broth
1 (15 oz) can cannellini beans, rinsed
1 medium zucchini, chopped
2 large carrots, sliced
2 cups fresh baby spinach
1 cup small pasta (like ditalini)
3 cloves garlic, minced
2 tsp Italian seasoning
2 tbsp extra virgin olive oil

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Instructions

Wash and chop all vegetables into bite-sized pieces.
In a skillet over medium heat, warm olive oil and sauté minced garlic until fragrant (about 30 seconds).
Transfer sautéed garlic to the slow cooker along with diced tomatoes, vegetable broth, zucchini, carrots, cannellini beans, and Italian seasoning. Stir to combine.
Cover and cook on low for 6 hours or high for 3 hours.
About 15 minutes before serving, cook pasta according to package instructions until al dente; drain.
Stir in spinach until wilted and add cooked pasta just before serving.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main
Method: Slow Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 230
Sugar: 4g
Sodium: 550mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg