Slow cooker minestrone soup
Indulge in the comforting flavors of Slow Cooker Minestrone Soup, a hearty and healthy recipe packed with onions, carrots, celery, garlic, kidney beans, zucchini, spinach, and gluten-free pasta, all simmered to perfection in a rich chicken broth and pasta sauce base. Easy to prepare and perfect for busy days!
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.
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.
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.
Nutrition per serving
6 ServingsCalories 240kcal
Protein 13g
Carbohydrates 44g
Fiber 10g
Sugar 15g
Fat 2.66g
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