Slow Cooker Minestrone Soup Recipe
This Slow Cooker Minestrone Soup is loaded with veggies and perfectly cooked pasta in a rich and flavorful tomato broth. It’s hearty, healthy, and couldn’t be easier to make.
Servings: 8 people
Calories: 189kcal
Ingredients
- 2 cups onion diced (white or yellow)
- 2 teaspoons garlic minced
- 2 large carrots cut into 1/4" slices
- 1½ cups cauliflower chopped into 3/4" chunks
- 1½ quarts chicken broth
- 1 small zucchini sliced and quartered
- 2 cups shredded cabbage
- 1 28-ounce can Italian stewed tomatoes crushed
- 2 cans kidney beans drained
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Add Just Before Serving
- 3/4 cup macaroni pasta
Garnish
- 1/2 cup Parmesan cheese
Instructions
- In a large 6-8 quart slow cooker, add the onions, garlic, carrots, cauliflower, chicken broth, zucchini, shredded cabbage, tomatoes, beans, dried herbs, salt, and pepper. Stir to combine.
- Cover with a lid and slow cook on high for 3-4 hours, or on low heat for about 6 hours—until the veggies are tender.
- Meanwhile, cook the pasta according to package directions, drain, and add to the soup just before serving.
- Ladle into bowls and garnish with Parmesan cheese before serving. Enjoy!
Notes
Storing leftovers: store leftover soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: reheat in the microwave or in a small pot over medium heat.
Nutrition
Calories: 189kcal | Carbohydrates: 31g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 1077mg | Potassium: 572mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3118IU | Vitamin C: 23mg | Calcium: 144mg | Iron: 3mg