Slow Cooker Minestrone Soup
May 16, 2015
I really wish the weather would make up it’s mind. Weeks ago, it was pretty much summer here in Northern CA, winter was a bust , third year in a major drought, every drop of rain is making us all drop to our knees being grateful, spring was acting like summer and now May is acting like a reverse fall. Crisp cold breezy days yet with lots of fresh new pollen flying up your nose. What does one do in this kind of bizarre weather?
My favorite part of this is using the squash from the garden!
Make soup. That’s what. What I love about Minestrone soup is it’s a load of everything all at once. I could have a cold, or flu, or just allergies and this always leaves me feeling a little better. Beans, pasta, vegetables oh my! I cut chunks of bread and toss it into my bowl of soup to enjoy. This is an easy soup when you have a slow cooker on hand and it’s jammed packed with vegetables!
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 1.5 cups celery, chopped
- 1 white onion, diced
- 3-4 cloves garlic, minced
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 4 cups vegetable stock
- 2 cups water
- 2 cans diced tomatoes (15oz)
- 2 cups tomato juice
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellii beans, drained and rinsed
- 1½ cups zucchini, diced
- 1 cups ditalini pasta
- 1 can (15 oz) green beans, drained and rinsed
- Place all the ingredients up to the tomato juice into your slow cooker. Cook on low for 7 hours. Once time is up, add in the beans, and the rest of the remaining ingredients. Cover and cook for another the last hour or so or until the pasta is tender. You can up the low to high this past hour to make sure it cooks in time. Pepper to taste and serve with fresh bread or rolls .
- I used a 7qt slowcooker for this.
5 Comments
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Angela
I love a good minestone soup recipe. Being able to make this in the slow cooker is a bonus!
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Jennifer Williams
That sounds so good. We have had a little extra cool weather lately and this would be perfect for warming up with.
Linda Kinsman
This is a great way to use some of the zucchini that will be every garden soon. Great recipe!