I’ve been really into soup lately. It is great to have when it is so freaking cold out and it is a super easy lunch for me to take to school. Since Bri is a vegetarian and since I am always so busy, I have started looking for vegetarian soup recipes that I can make in my crock-pot. This way, it is a low maintenance meal and we end up with tons of leftovers.
Minestrone soup is one of my favorites and this recipe is just like the Olive Garden minestrone. It is vegetarian and the noodles and beans make it a filling meal. Plus, you can make it in a crock pot! It is perfect!
Slow-Cooker Minestrone Soup
(adapted from Cooking Classy)
32 oz vegetable stock
1 1/2 cups water
2 14.5 oz cans low-sodium diced tomatoes
3 stalks celery, diced
2 medium carrots, diced
1 small yellow onion, diced
1 tsp dried parsley
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tbsp sugar
1 small zucchini, diced
1 1/2 cups small shell pasta, whole wheat
5 cloves garlic, minced
15 oz can red kidney beans, drained and rinsed
15 oz can cannellini beans, drained rinsed
14.5 oz can green beans, drained
2 cups packed baby spinach
salt and pepper
1. Add vegetable stock, water, diced tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, and sugar to your slow cooker. Season with salt and pepper to taste. Cook on low for 6-8 hours.
2. Add in zucchini, pasta, garlic, kidney beans, cannellini beans, green beans, and spinach. Cook for another 40 minutes on high or until pasta is tender. Season more with salt and pepper if needed. Serve with shredded parmesan on top.