Easy crockpot minestrone soup
This simple minestrone soup requires only 30 minutes of prep and offers up a delicious dinner (with plenty of leftovers) after stewing in the crockpot. It's one of my favorite make now, enjoy later recipes, and it's made with cupboard staples and can be enhanced with seasonal produce. This recipe is originally from skinnytaste. I've simplified it by using dried (readily available herbs), excluded the pasta, and adjusting the ratio of canned tomatoes, vegetable broth, and I've tried it with both cannellini and kidney beans-- both variations taste great. When in season (or overwhelmed from garden surplus), you can add some zucchini to this soup as well.
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Ingredients
- 14.5 oz can cannellini or kidney beans
- 14.5 oz can petite diced tomatoes
- 3 cloves garlic
- 5 medium carrots
- 10 sticks of celery
- 1 tbsp olive oil
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt or to taste
- 1/4 tsp pepper
- 1/2 bag frozen spinach
- 32 oz box vegetable broth
Optional:
- 1 medium zucchini
Instructions
-
Peel and mince garlic gloves. Rinse, peel, and dice carrots. Rinse and dice celery. Add to crockpot.
-
Add canned tomatoes to crockpot.
-
Rinse and drain beans. Add to crockpot.
-
Add seasoning (oregano, basil, salt, pepper, bay leaves) and olive oil.
-
Add vegetable broth and frozen spinach to crockpot.
-
Give a stir. Set crockpot on low for 8 hours or high for 5 hours.
Recipe Notes
Enjoy your delicious soup!
