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Vegetarian Minestrone with White Beans
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 cups vegetable broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 teaspoon Italian seasoning
  • 1/2 cup small pasta such as ditalini or shells
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh parsley for serving

Instructions
 

  • Add the vegetable broth, white beans, diced tomatoes, carrots, celery, onion, garlic, zucchini, and Italian seasoning to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours until the vegetables are tender.
  • Stir in the small pasta. Cover and cook on high for 20 to 25 minutes until the pasta is cooked through.
  • Add the fresh spinach and stir until it wilts. Season with salt and black pepper to taste.
  • Ladle into bowls and top with chopped fresh parsley before serving.

Notes

Add the pasta toward the end of cooking so it keeps a slight bite instead of turning soft. If you prefer a thicker soup, mash a few white beans against the side of the pot before adding the spinach. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board