Slow Cooker Minestrone Soup is the perfect comforting homemade meal on a cold winter day. It’s easy to prepare and customizeable with fresh veggies and beans!
- Carrots - Celery - Onion - Diced Tomatoes - Tomato Paste - Vegetable Broth - Zucchini - Red Kidney Beans - Cannellini Beans - Small Shell Pasta - Baby Spinach - Balsamic Vinegar
Add carrots, celery, garlic, onions, spices, diced tomatoes, tomato paste, and bay leaves. Stir in vegetable broth and water. Season with salt and pepper. Cover and cook on HIGH 2-3 hours, or LOW 5-6 hours.
20-30 minutes before serving, stir in kidney beans, cannellini beans, zucchini, and pasta, and cook on HIGH until pasta is tender. Stir in spinach and balsamic vinegar, and top with parmesan and garnish with parsley if desired.
In a large pot, heat olive oil over medium heat. Add carrots, onion, garlic, and celery and sauté for 4 minutes, or until vegetables are slightly softened. Add spices and cook for an additional minute. Add the tomato paste, bay leaves, vegetable broth, water, zucchini, and both beans.
Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes. Stir in pasta and cook for another 10 minutes. Stir in spinach and allow it to wilt. Season with more salt and pepper and stir in balsamic vinegar. Serve warm with bread and top with Parmesan cheese.