Vegetarian Crockpot Minestrone Soup with Beans
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked small pasta shells
- Fresh basil leaves for garnish
Instructions
- Add the onion, carrots, celery, garlic, zucchini, kidney beans, and diced tomatoes to the slow cooker.
- Pour in the vegetable broth and stir in the dried basil, dried oregano, salt, and black pepper.
- Cover and cook on low for 6 hours until the vegetables are soft.
- Stir in the pasta shells, cover again, and cook for 30 more minutes until the pasta is tender.
- Ladle the soup into bowls and top each serving with a few fresh basil leaves.
Notes
Add the pasta only in the final half hour so it stays firm instead of turning soggy. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep well in the refrigerator for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife