Description
A hearty and comforting minestrone soup filled with fresh vegetables and rich broth, perfect for any season.
Ingredients
Scale
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, cut into 1-inch pieces
- 1 zucchini, diced
- 1 cup spinach or kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Pasta (optional)
Instructions
- Combine diced carrots, diced celery, onion, and minced garlic in your slow cooker.
- Pour in the diced tomatoes and vegetable broth, then add cannellini beans, green beans, and zucchini.
- Sprinkle dried oregano, basil, and season with salt and pepper, stirring everything together.
- Cover and set slow cooker on low for 6–8 hours or high for 3–4 hours.
- Add pasta during the last 30 minutes of cooking if desired.
- Stir in fresh spinach or kale just before serving.
- Ladle soup into bowls and enjoy!
Notes
Prepare the soup the night before for enhanced flavor. Feel free to customize with seasonal vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg