Name: Crockpot Minestrone Soup, Hearty Italian Veggie Medley
Prep time: 10 min
Cook time: 4 h 25 min
Total time: 4 h 35 min
Cuisine: Italian
Ingredients: 2 cans (14.5 oz) diced tomatoes; 2 tablespoons tomato paste; 1/4 cup sun-dried tomato pesto (homemade or store-bought); 1 parmesan rind (use vegetarian rennet brands like Cabot or Tillamook); 4 cups vegetable stock; 2 cups water; 1 cup carrots, diced; 1 1/4 cup celery, diced; 1 1/2 cup white onion, diced; 4-5 cloves garlic, minced; 1 teaspoon dried oregano; 1 sprig rosemary or 1/2 teaspoon dried; 2 bay leaves; Salt and pepper to taste; 1 can (15 oz) red kidney beans, drained and rinsed; 1 can (15 oz) great northern beans, drained and rinsed; 1 1/2 cups zucchini, diced; 1 1/2 cups ditalini pasta; 1 cup frozen green beans, thawed; 2 1/2 cups baby spinach, chopped; Finely shredded cheese made from vegetarian rennet (Cabot or Tillamook)

Description

This Crockpot Minestrone Soup, Hearty Italian Veggie Medley combines fresh vegetables, beans, pasta, and aromatic herbs into a rich, slow-cooked broth that is both hearty and nutritious. Perfect for busy weeknights or meal prep, this recipe offers a flavorful and comforting one-pot meal.

Ingredients

2 cans (14.5 oz) diced tomatoes

2 tablespoons tomato paste

1/4 cup sun-dried tomato pesto (homemade or store-bought)

1 parmesan rind (use vegetarian rennet brands like Cabot or Tillamook)

4 cups vegetable stock

2 cups water

1 cup carrots, diced

1 1/4 cup celery, diced

1 1/2 cup white onion, diced

4-5 cloves garlic, minced

1 teaspoon dried oregano

1 sprig rosemary or 1/2 teaspoon dried

2 bay leaves

Salt and pepper to taste

1 can (15 oz) red kidney beans, drained and rinsed

1 can (15 oz) great northern beans, drained and rinsed

1 1/2 cups zucchini, diced

1 1/2 cups ditalini pasta

1 cup frozen green beans, thawed

2 1/2 cups baby spinach, chopped

Finely shredded cheese made from vegetarian rennet (Cabot or Tillamook)

Instructions

1. Add the diced tomatoes, tomato paste, sun-dried tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper.

2. Cook on low heat for 6-8 hours or high heat for 3-4 hours until vegetables are tender and flavors meld together.

3. Add red kidney beans, great northern beans, zucchini, and pasta. Cook on high heat for an additional 20-25 minutes until pasta is tender.

4. Stir in spinach and green beans and cook for 5 more minutes until heated through.

5. Serve warm, topped with finely shredded cheese and optional garlic toasts.

Notes

For added flavor, sauté onions and garlic before adding to the slow cooker.

Use whole-grain or gluten-free pasta if preferred.

Adjust seasoning at the end of cooking to taste.

Freeze leftovers in airtight containers for up to 3 months.

Add fresh herbs like parsley or basil for extra aroma before serving.

Prep Time: 10 minutes
Cook Time: 4 hours 25 minutes
Category: Soup
Method: Slow Cooker
Cuisine: Italian