We really love a delicious and satisfying home cooked soup. Minestrone is one of my favorites for it’s nostalgic feel. I remember having this early in childhood and have made it often for my family.
I love this soup when I’m dieting. Often I’ll omit the potatoes and pasta and just have a veggie version. It’s really good, and very filling.
This soup can easily be made on the stove in a dutch oven (I use this one from Lodge). Add all ingredients to large pot or dutch oven, except pasta and peas, bring to a boil, cover, and reduce heat to low. Simmer for 30 minutes. Add pasta, simmer 10-15 minutes. Lastly, add peas, cook an additional 5 minutes.
This soup keeps very well in the fridge in an air tight container for 3 days. Also, you can freeze this soup in mason jars (leave room for expansion) up to 3 months.
Enjoy!
Slow Cooker Minestrone Soup
Equipment
- Slow cooker
- Slow cooker liners
- Cutting board
- Sharp knife
Ingredients
- 1 14.5 oz can diced tomatoes
- 1 14 oz can kidney beans
- 1 14 oz can cannellini beans
- 2 stalks celery, sliced
- 1 large onion, diced
- 2-3 carrots, sliced (1-2 cups)
- 1 cup green beans, bite sized
- 2 cups potatoes, diced
- 1 zucchini, diced
- 3 cloves garlic, pressed or diced
- 4 cups chicken stock or vegetable stock
- 2 cups water
- 2 tablespoons tomato paste
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 cup elbow noodles or ditalini
- 1 cup frozen peas
Instructions
- Add all ingredients except elbow noodles or ditalini and peas to lined slow cooker.
- Cover and cook on high 3-4 hours, or low 6-7 hours.
- Quickly add pasta to slow cooker when 20 minutes remain on timer. Stir and cover.
- Add frozen peas to slow cooker when 5 minutes remain on timer.
- Serve immediately.
Leave a Reply