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–+ servings
Crock Pot Minestrone Soup! An easy to make and hearty meatless soup with a melody of herbs and fresh produce that's slow cooked in your crock pot. It freezes well, too! | HomemadeHooplah.com

Crock Pot Minestrone Soup

30 mins prep + 6 hrs cook
189 kcal
Yields: 10 servings
An easy to make and hearty meatless soup with a melody of herbs and fresh produce that's slow cooked in your crock pot. It freezes well, too!

Ingredients

  • 8 cup vegetable broth
  • 2 tablespoon fresh garlic, minced
  • 29 ounce diced tomatoes, (about 2 cans)
  • 2 tablespoon tomato paste
  • 1 cup yellow onion, roughly chopped
  • 1 cup carrots, shredded
  • 1 1/2 cup celery, roughly chopped
  • 2 teaspoon fresh rosemary
  • 2 teaspoon fresh oregano, roughly chopped
  • 2 teaspoon fresh parsley, roughly chopped
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste
  • 2 cup baby spinach
  • 2 cup zucchini, cut into small pieces
  • 1 1/2 cup green beans, ends cut and halved (fresh or frozen)
  • 14.5 ounce kidney beans
  • 14.5 ounce great northern beans
  • 2/3 cup elbow macaroni
  • shredded parmesan cheese, for topping (optional)
US Customary - Metric

Instructions

  • In a large crock pot, add the following ingredients: vegetable broth, garlic, diced tomatoes, tomato paste, yellow onion, carrots, celery, rosemary, oregano, parsley, and salt and pepper (to taste). Gently stir ingredients together.
  • Cover crock pot and cook on low for 4-6 hours or high for 3-4 hours.
  • Add in baby spinach, zucchini, green beans, kidney beans, great northern beans, and elbow macaroni. Stir soup and recover. If you were previously cooking on LOW, cook soup for another hour. If you were previously cooking on HIGH, cook soup for another 30 minutes.
  • Once cooked, serve soup with parmesan cheese as a topping. Soup can stand in the refrigerator (covered) for 3-4 days or in the freezer for 4-6 months.