Prep time: 20 mins | Cook time: 6 hrs | Total time: 6 hrs 30 mins | Servings: 6
Packed with flavor and is super healthy! This soup is loaded with hearty vegetables, beans, and pasta. Super easy to throw together either in the slow cooker or stovetop.
Ingredients
4 cloves garlic, minced
6 1/2 c. low-sodium vegetable stock, then more as desired
1 c. diced celery (3 stalks)
1 c. diced carrots (2 carrots)
2 (14.5 ounces) cans of diced tomatoes
1 c. diced yellow onion (1 small)
2 teaspoons dried basil
1/2 teaspoon dried thyme
1 1/3 c. zucchini, sliced into half moons (1 small)
1 1/3 c. frozen green beans (regular or Italian), thawed under warm water
1 teaspoon dried oregano
3/4 teaspoon dried rosemary, crushed
1 1/3 c. small or medium shell pasta
1 (15 ounces) can white navy beans or cannellini beans, drained and rinsed
2 c. packed chopped fresh spinach
1 (15-ounce) can of dark red kidney beans, drained and rinsed
Finely shredded Parmesan or romano cheese, for serving
3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste
How to make Slow Cooker Minestrone Soup (Olive Garden Copycat)
Step 1: Into a 6 to 7-quart slow cooker, add the vegetable stock, tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, and rosemary. To taste, season with salt and pepper. Set to cook for 7 to 8 hours on low or 3 1/2 to 4 hours on high.
Step 2: Then, add the zucchini, pasta, and green beans, Continue to cook for another 20 to 30 minutes on high heat until the pasta is tender.
Step 3: Toss in the spinach along with the kidney beans and cannellini beans, and parsley. Cook for a couple of minutes more until completely heated.
Step 4: As desired, stir in extra vegetable broth to thin out the soup.
Step 5: Serve the soup warm topped with some Romano cheese. Enjoy!
Note:
You can use 1 1/2 tbsp Italian seasoning instead of the dried herbs.
STOVETOP METHOD:
In a large pot, heat 2 tbsp olive oil over medium-high heat. Then, add the carrots, celery, and onions. Saute for about 4 minutes. At the last minute, add the garlic.
Add the broth, water, and canned tomatoes. Stir in the herbs. To taste, season with salt and pepper.
Bring everything to a boil. Once boiling, adjust the heat a little and put the lid on. Simmer for about 10 minutes.
Add the zucchini along with the green beans and pasta. Replace the lid and simmer for another 10 to 15 minutes until the pasta is tender.
Toss in the kidney, cannellini beans, and spinach.
Summer for additional 2 minutes.
Nutrition Facts:
Amount Per Serving: Calories 359 Calories from Fat 9 Fat 1g2% Sodium 874mg38% Potassium 1312mg37% Carbohydrates 71g24% Fiber 18g75% Sugar 11g12% Protein 18g36% Vitamin A 5705IU114% Vitamin C 36.4mg44% Calcium 193mg19% Iron 7.1mg39%
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