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Slow-Cooked Minestrone Soup Recipe

A hearty, veggie-packed Italian soup that slow-cooks its way to perfection. Minimal effort, maximum flavor, and pure comfort in every spoonful.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 zucchini diced
  • 1 cup green beans chopped
  • 1 can 15 oz diced tomatoes
  • 1 can 15 oz white beans, drained
  • 1 can 15 oz kidney beans, drained
  • 4 cups vegetable broth
  • 1 cup water
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup small pasta elbow or ditalini
  • 2 cups fresh spinach

Method
 

  1. Add olive oil, onion, and garlic to the slow cooker. Toss in carrots, celery, zucchini, and green beans.
  2. Pour in diced tomatoes, white beans, kidney beans, broth, and water. Stir in basil, oregano, thyme, salt, and pepper.
  3. Cover and cook on low for 6 hours. Let the flavors blend while you do literally anything else.
  4. In the last 30 minutes, stir in pasta and spinach. Let it cook until pasta is tender.
  5. Taste and adjust seasoning if needed. Serve hot with crusty bread.

Notes

Nutritional Information (Per Serving)

  • Calories: 320
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 52g
  • Fiber: 12g
  • Protein: 14g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 45%
  • Vitamin C: 30%
  • Iron: 20%
  • Folate: 25%
  • Potassium: 18%

Tips for the Best Minestrone

  • Use fire-roasted tomatoes for extra depth of flavor.
  • Add a splash of balsamic vinegar at the end for a rich, tangy kick.
  • If you like a thicker soup, mash some beans before adding them.

Final Thought

This slow-cooked minestrone is proof that great food doesn’t need constant supervision. Set it, forget it, and let the deliciousness happen! 🍲✨