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Classic Minestrone Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 cup small pasta such as ditalini
  • Salt and pepper to taste
  • Grated Parmesan for serving

Instructions
 

  • Add the onion, carrots, celery, garlic, zucchini, diced tomatoes, kidney beans, vegetable broth, oregano, and basil to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours.
  • Stir in the pasta during the final 30 minutes of cooking. Replace the lid and continue cooking until the pasta is tender.
  • Taste and add salt and pepper as needed.
  • Ladle into bowls and top each serving with grated Parmesan.

Notes

Add the pasta only at the end so it stays firm instead of turning mushy. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat easily on the stove or in the microwave.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker