A HEALTHY, HEARTY, COMFORTING, & VERSATILE soup
This Crock Pot Minestrone Soup is loaded with vegetables, tomatoes, beans and pasta in a dynamic, rich broth. It is warm, satisfying, can be made with your favorite veggies, with or without meat and with or without pasta. It makes a ton and tastes even better the next day for easy lunch or dinner!
Crockpot Minestrone Soup
- 1 large onion diced
- 2 large carrots cut into 1/2-1 inch chunks
- 1 large celery stalk cut into 1/2-1 inch chunks
- 2 cups butternut squash, pumpkin, or sweet potatoes cut into 1/2-1 inch chunks
- 1 can (15oz) low sodium or no salt added green beans rinsed and drained
- 6 cloves garlic minced
- 1/4 cup tomato paste
- 1 can (32oz) low sodium or no salt added diced or crushed tomatoes
- 6 cup low sodium bone broth or vegetable broth
- salt and pepper to taste
- 2 tbsp Italian seasoning
- 1 tsp dried basil
- 3 tbsp fresh parsley chopped
- 2 bay leaves
- 1 parmesan rind
- 2 large zucchini quartered
- 1 can (15oz) low sodium or no salt added white navy beans rinsed and drained
- 1 can (15oz) red kidney beans rinsed and drained
- 1 box (8oz) chickpea or lentil pasta I used shells
- 2 cups baby spinach
- shredded parmesan cheese for seving
- To a 6 qt Crock Pot, add the onions, carrots, celery, butternut squash, green beans, garlic, tomato paste, tomatoes, broth, salt, pepper, Italian seasoning, basil, and parsley. Mix well to combine. Add in the bay leaves and parmesan rind, cover, and cook on low heat for 6-8 hours or high for 3-4 hours.
- Once cooked, add zucchini, white beans, red beans, and pasta.
- Cook on high heat for an additional 25-30 minutes or until pasta is tender and cooked through.
- Stir in the spinach, cover, and allow to wilt int he heat for an additional 5 minutes. Add in 1-2 cups of extra water (or broth) if the soup is too thick for your liking.
- Top with shredded parmesan cheese and serve warm.
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What is Minestrone You Ask?
The word “minestrone” is an Italian word that is directly from minestra, which means “soup”. It was first created to use up extra vegetables from the garden before they went bad. Nowadays, it is a wonderful hearty, thick soup full of a variety of veggies and pasta. I love this soup for so many reasons: it’s warm, cozy, delicious, and comforting. It’s soul food for the mind and body!
Tips and tricks for recipe success
- Although this recipe may call for a lot of ingredients, it is WORTH IT. A lot of the ingredients are already prepared (ex. canned beans) and all you have to do is rinse, drain, and throw in. As for the veggies, I highly recommend sticking with all of them, but of course you can add or omit any that you may like or dislike.
- Feel free to use any broth you prefer. Chicken, vegetable, beef, or even a bone broth. All make for great flavor!
- As for beans, any variety will do. My personal favorites are navy and kidney beans, but all work great.
- Any shape of pasta works, although I prefer a smaller noodle for a soup. This recipe calls for a chickpea pasta (for extra protein), but any variety of pasta will work!
- Don’t forget the Parmesan rind! This adds even more flavor and depth to the broth.
I CAN’T WAIT TO SEE YOU TRY IT!
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