Slow cooker minestrone soup
This slow cooker minestrone soup combines fresh vegetables, savory chicken broth, and gluten-free pasta for a hearty and nutritious meal. It's a simple, comforting dish that allows the rich flavors to develop with minimal effort.
Cook time 360 min
Prep time 15 min
Ingredients:
2.50 cups onion1 cup carrots
1 cup celery
1 tbsp garlic
4 cup chicken broth
2.50 cups pasta sauce
1.50 cups kidney beans
1.50 cups canned tomatoes
2 tbsp bay leaf
2 cups zucchini
4 cups spinach
1 cup gluten-free pasta
Minestrone soup is a classic Italian dish that is both hearty and nutritious. This slow cooker version ensures you get all the rich flavors with minimal effort. Perfect for a busy day, this soup combines fresh vegetables, savory chicken broth, and gluten-free pasta for a delicious, comforting meal that everyone can enjoy.
Instructions:
- Chop the onions, slice the carrots and celery, mince the garlic, and chop the zucchini.
- Drain and rinse the kidney beans.
- Roughly chop the spinach if not pre-chopped.
- Place your slow cooker insert on a stable countertop.
- Add the chopped onions, sliced carrots, sliced celery, and minced garlic to the slow cooker.
- Pour in the chicken broth, pasta sauce, and canned tomatoes (including the juice).
- Add the drained and rinsed kidney beans.
- Add the bay leaves to the slow cooker.
- Stir everything together to ensure the ingredients are well mixed.
- Cover the slow cooker with its lid.
- Set the slow cooker to cook on low for 6-8 hours, or on high for 3-4 hours.
- If cooking on high, check after about 2 hours to give the soup a stir.
- If cooking on low, you can stir after about 4 hours. This isn't necessary but can help ensure even cooking.
- About 30 minutes before the end of your cooking time, add the chopped zucchini to the slow cooker.
- In a pot, cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
- Add the cooked pasta to the slow cooker, stirring to combine.
- About 10 minutes before serving, stir in the roughly chopped spinach. Allow it to wilt in the hot soup.
- Once the spinach is wilted and all ingredients are thoroughly heated, taste and adjust seasoning if needed (add salt and pepper to taste).
- Ladle the minestrone soup into bowls and serve hot.
Once cooked, your Slow Cooker Minestrone Soup will be a bowl of comfort and nutrition, perfect for any meal. With its vibrant colors and rich flavors, it is sure to become a favorite in your household. Enjoy it with a slice of crusty gluten-free bread or a sprinkle of Parmesan cheese on top for that extra touch.
Slow cooker minestrone soup FAQ:
You can cook minestrone soup on low for 6-8 hours or on high for 3-4 hours. Make sure the vegetables are tender and the flavors have melded during this time.
If your minestrone soup turns out too thick, you can add additional chicken broth or water to reach your desired consistency. Stir well and let it heat through.
Yes, you can substitute vegetables based on your preference or availability. Common alternatives include green beans, peas, or bell peppers. Just ensure they are cut into similar sizes for even cooking.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months; just leave out the pasta until you're ready to serve to prevent it from becoming mushy.
Yes, you can substitute with any pasta of your choice. Just adjust the cooking time according to the pasta’s package instructions as regular pasta may have different cooking requirements.
Tips:
- Prepare Vegetables Ahead: Chop all your vegetables the night before and store them in the fridge. This will make your morning prep quick and easy.
- Use Low-Sodium Broth: Opt for a low-sodium chicken broth to control the salt content of your soup, allowing the flavors of the fresh ingredients to shine through.
- Add Pasta Last: Add the gluten-free pasta during the last 30 minutes of cooking to avoid it becoming mushy.
- Customize with Protein: Feel free to add cooked chicken, Italian sausage, or extra beans if you would like to increase the protein content of the soup.
- Freeze Leftovers: This soup freezes well, so make a double batch and save the leftovers for an easy meal on a busy day.
Nutrition per serving
6 ServingsCalories 240kcal
Protein 13g
Carbohydrates 44g
Fiber 10g
Sugar 15g
Fat 2.66g
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