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Easy Cozy Slow Cooker Minestrone Soup Recipe for Perfect Winter Comfort

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A hearty and comforting slow cooker minestrone soup packed with veggies, beans, and pasta, perfect for cozy winter nights. Easy to prepare with pantry staples and customizable to your taste.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 can (14.5 oz/411 g) canned diced tomatoes with juice
  • 6 cups (1.4 liters) vegetable broth (homemade or low-sodium store-bought)
  • 1 can (15 oz/425 g) kidney beans, drained and rinsed
  • 1 can (15 oz/425 g) cannellini beans, drained and rinsed
  • 1 cup fresh or frozen green beans, trimmed and chopped
  • 1 medium zucchini, chopped
  • 1 cup (2 oz/56 g) small pasta shells (or elbow macaroni; gluten-free pasta works too)
  • 2 cups fresh spinach, roughly chopped
  • 1 teaspoon dried Italian seasoning (blend of basil, oregano, thyme)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add diced onion, chopped carrots, and celery. Cook for about 5 minutes, stirring occasionally, until onion is translucent and veggies soften slightly.
  2. Add minced garlic and cook for another 1 minute until fragrant.
  3. Transfer the sautéed veggies to a 4-6 quart slow cooker.
  4. Pour in canned diced tomatoes with juice and 6 cups vegetable broth. Stir to combine.
  5. Add drained and rinsed kidney and cannellini beans. Sprinkle in 1 teaspoon dried Italian seasoning, and season with salt and pepper to taste (start with ½ teaspoon salt). Stir gently.
  6. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  7. About 30 minutes before serving, stir in chopped green beans and zucchini. Cover and continue cooking.
  8. Cook pasta separately in boiling salted water for 7–9 minutes according to package instructions. Drain and rinse under cold water.
  9. Optional: Ladle about 2 cups of soup into a blender and pulse a few times until slightly pureed. Stir back into the slow cooker.
  10. Add cooked pasta and chopped fresh spinach to the soup. Stir until spinach wilts, about 2 minutes.
  11. Taste and adjust salt and pepper as needed. Sprinkle with fresh parsley before serving.

Notes

Sautéing the aromatics before slow cooking adds depth of flavor. Cook pasta separately and rinse to prevent mushiness. Add delicate veggies like zucchini and spinach near the end to maintain texture. Adjust seasoning gradually as slow cookers can intensify saltiness. If soup is too thick, add broth or water to loosen. Soup can be frozen without pasta for up to 3 months; add fresh pasta when reheating.

Nutrition

Keywords: slow cooker minestrone soup, easy minestrone, winter comfort food, vegetarian soup, healthy soup, slow cooker recipes, cozy soup, vegetable soup, bean soup

Find it online: https://emmayum.com/easy-cozy-slow-cooker-minestrone-soup-recipe-for-perfect-winter-comfort/