The chilly Fall days are here and my slow cooker has been working overtime lately. One of my family’s favorite slow cooker meals is a big pot of soup. I’ve made homemade chicken noodle soup before but this time I decided to make a batch of Slow Cooker Minestrone Soup. I love the way slow cooker meals fill my house with the scents of Fall.
This was so delicious and there were enough leftovers for a good amount of lunches.
Here is what you need for your soup.
- 1/2 onion, chopped
- 1 cup carrots, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can canelini beans, drained, rinsed
- 3 cups fat free chicken broth
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- 1/4 cup chopped fresh Italian parsley leaves
- salt and fresh pepper
- 1 medium zucchini or squash, chopped
- 2 cups chopped fresh or frozen (defrosted) spinach
- 2 cups cooked small pasta
- parmesan cheese to top
Rinse and drain beans. Puree with 1 cup chicken broth.
Combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, salt and pepper in slow cooker. Cook on low 6-8 hours.
Add zucchini and spinach 40 minutes before soup is done. Cook 30 minutes. Add cooked pasta. Cook 10 more minutes.
Remove bay leaves, rosemary sprig.
Season to taste with salt and pepper.
Look at all that yummy, delicious, colorful goodness!
Whats your favorite crockpot meal?
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Rachel Willis says
I just love a good slow cooker soup!