Slow Cooker Minestrone Soup is the easiest chunky vegetable soup you can make. It's filled with vegetables and beans in a delicious tomato flavored broth. Just toss everything in the slow cooker and it does all the work for you. It's the perfect cozy meal for those cooler fall and winter nights.
- 6 cups low sodium chicken or vegetable broth
- 1 small onion, diced
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 cup green beans, cut into 1/2" pieces
- 4 cloves garlic, minced
- 15 ounce can dark red kidney beans
- 15 ounce can great northern beans (or cannellini beans)
- 14.5 ounce can petite diced tomatoes
- 1 parmesan rind (optional)
- 2 bay leaves
- 1 1/2 tablespoons tomato paste
- 1 1/2 teaspoons dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- salt and pepper, to taste
- 1/2 cup dry small pasta
- 1 cup baby spinach, roughly chopped
- Add all the ingredients to the slow cooker, except the pasta and spinach. Season with salt and pepper. Stir to combine. Cook on low for 7-8 hours or high for 3-4 hours.
- When there's 45 minutes left, remove the bay leaves and parmesan rind and discard. Stir in the pasta and spinach. Cook until pasta is cooked and vegetables are tender.
- Taste and season with salt and pepper, as needed. Serve and enjoy!
- Low heat is recommended for the best flavor.