Description
A comforting Italian minestrone soup made effortlessly in a Crockpot, perfect for chilly days.
Ingredients
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups chopped vegetables (carrots, celery, zucchini)
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh spinach or kale (optional)
Instructions
- Toss diced tomatoes, kidney beans, cannellini beans, and vegetable broth into your Crockpot.
- Sprinkle in the chopped vegetables along with dried basil, oregano, salt, and pepper.
- Cover your Crockpot and set it on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the tiny pasta and any optional greens.
- When the pasta reaches that perfect tenderness, taste and adjust the seasoning if needed.
- Serve piping hot and relish each hearty bite!
Notes
For added flavor, sauté vegetables in olive oil before adding them to the Crockpot. Consider adding a splash of balsamic vinegar before serving.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian