A word about soups & crockpots…I’m not a huge fan of either. 😊
Some people say I’m picky, I just say I know what I like! There are only a handful of crockpot recipes that I use, and I usually only enjoy soup in the colder months. This recipe is one that is an exception to those. It combines Italian herbs, pasta & veggies. It’s a soup that is not too watery, not too thick, just right consistency. Recipe is adapted from littlespicejar.com Homemade Minestrone Soup (Slow cooker).
The original recipe calls for celery & frozen green beans. The first time that I made this I included them but since then I have opted to leave those out. The consistency of the two doesn’t mesh well with the rest of the soup, in my opinion. This recipe also calls for onions. I would highly suggest leaving these in. It does not at all make it taste “oniony” just helps with the savory flavor of the entire soup.
Pull out your slow cooker & add in the diced tomatoes (undrained), tomato paste, stock, water, carrots, onion, garlic, oregano, rosemary, basil pesto, sundried tomatoes, parmesan rind & bay leaves. Cook on low heat for six hours. Go binge on streaming tv for a bit. 😉 When you open the crock pot lid you are going to want to eat the soup right then, it’s going to smell amazing.
Add in red kidney beans, great northern beans, zucchini & pasta (your crockpot will be very full). Change heat setting to high & cook for an additional 30 minutes. You can add in spinach after this & cook another 10 minutes. I usually use fresh spinach but was out this time so I pulled some from the freezer and it worked just fine. Serve warm & top with optional parmesan cheese.
Slow Cooker Minestrone Soup
2 cans (14.5 oz) diced tomatoes
1 small can tomato paste
3 T basil pesto
¼ c Julienned sun dried tomatoes
1 parmesan rind
4 C vegetable stock
2 C water
1 to ½ C diced carrots
1 whole sweet onion, diced
4-5 cloves minced garlic
1 t dried oregano
1 sprig of rosemary (or ½ t dried)
2 bay leaves
15 oz kidney beans, 15 oz. great northern beans, 2 diced zucchini, 1 ¾ C ditalani pasta, 2 ½ C chopped baby spinach