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Quick and Easy Slow Cooker Minestrone Soup

November 21, 2018

The closer the winter gets, the more the temperature continues to drop. Before we know it, the ground will be blanketed with sparkling, white snow, setting the perfect scene for a Christmas winter wonderland.

Each window of your home magically turns into a wintry portrait, causing you to stop, if only for a moment, and appreciate the stunning world around you.

Though it is quite beautiful outside, sometimes it’s easier to watch from afar and opt to forego any venturing outdoors. Sticking around curled up beside a blazing fireside seems a bit more appealing than ever before.

There’s only one thing you need to make this day absolutely perfect: a scrumptious winter soup! While there are tons upon tons of options you can make, I always like to stick with those tried and true favorites on a day like this.

Something that I tend to gravitate toward more often than not is a veggie-packed broth. One kind that perfectly fits the bill is a Minestrone Soup. The ever-so-talented blogger, Crissie from The Busy Baker, put together her most delicious version of this classic dish and, let me tell you, you won’t be disappointed!

Not only does this version have all the traditional aspects we know and love in this soup staple, but it also is filled to the brim with every vegetable imaginable. The best part? It requires virtually zero effort. Grab your ingredients, chuck them in the slow cooker, and the rest is history. In only a few hours, you’ll have a soup that kids and adults alike will be begging to eat!

To make this Minestrone Soup, you’ll need:
1 zucchini, chopped
1 c. kidney beans (canned)
1 c. white beans (canned)
2 carrots, chopped
1 onion, chopped
2 stalks celery, chopped
1 c. red potatoes, chopped
¾ c. green beans, cut
3 cloves garlic, minced
½ tsp. cumin
½ tsp. dried parsley
½ tsp. dried oregano
½ tsp. dried thyme
½ tsp. dried basil
Salt and pepper, to taste
1 c. diced tomatoes (canned)
1 tbsp. tomato paste
6-7 c. vegetable stock
1 c. dried pasta noodles
Parmesan cheese
Fresh parsley

Add in all the vegetables, dried spices, and stock to your slow cooker. Stir well to combine. Cook on HIGH for 4-5 hours, stirring once or twice. Add in pasta and cook for an additional 15-20 minutes. Serve with grated parmesan cheese and fresh parsley.

If you loved this recipe, be sure to share it with your friends on Facebook and Pinterest!

Next: Slow Cooker Potato SoupOct 16, 2018