Hearty crock pot minestrone soup recipe

Mmmmmm...soup.  As far as I'm concerned, soup is a food group.  I could literally eat it every day of the week if my husband would go for it.  I love this crock pot version of minestrone soup because I can do all the prep work early in the day while the kids are happy.  At the end of the night when everyone is tired and cranky, dinner is ready to be served with very little work on my part.  It's a win all around.  Pair with some crusty bread and you will have an easy dinner the whole family will love. 


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 cup diced carrots
  • 2 celery stalks, thinly sliced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 (32 ounce) container vegetable broth
  • 2 (15 ounce) cans diced tomatoes
  • 1 (15 ounce) can white beans, rinsed and drained
  • 1 bay leaf
  • 1 teaspoon dried Italian seasoning
  • a pinch of salt and pepper
  • 3 cups cooked pasta


  1. Heat the olive oil over medium-high heat in a large skillet.  
  2. Add in the finely chopped onion, diced carrots, sliced celery and minced garlic.  Sautee until the vegetables are tender, then transfer the vegetables to the crock pot.  
  3. Add to the crock pot the diced zucchini, vegetable broth, diced tomatoes, white beans and seasonings.  Cook in the crock pot on low for 4-6 hours.  
  4. Immediately before serving, stir in the 3 cups cooked pasta.  Serve in individual bowls and garnish with Parmesan cheese, if desired.  
Nov | 2014

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