Crock Pot Minestrone Soup Recipe
Crock Pot Minestrone Soup Recipe comes together for a flavor packed meal with little effort. Make this tasty recipe to satisfy your craving for soup.
Servings: 8
Cost: $12.18, $1.52 per Serving
Ingredients
- 1 can diced tomatoes
- 1 can crushed tomatoes (14.5 oz can)
- 3 carrots peeled and chopped
- 2 large potatoes peeled and chopped
- 2 celery stalks chopped
- 1 white onion diced
- 1 Tablespoon minced garlic
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 bay leaves
- 4 cups vegetable broth
- 2 cups water
- 1 can red kidney beans (15 oz can) drained
- 1 can cannellii beans (15 oz can)
- 8 oz frozen green beans
- 1 zucchini diced
- ¾ cup ditalini pasta
Instructions
- Place 1 can diced tomatoes, 1 can (14.5 oz) crushed tomatoes, 3 peeled and chopped carrots, 2 large peeled and chopped potatoes, 2 chopped celery stalks, 1 diced white onion, 1 Tablespoon minced garlic, 1 Tablespoon Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper, 2 bay leaves, 4 cups vegetable broth, 2 cups water, 1 can (15 oz) drained red kidney beans, 1 can (15 oz) cannellini beans, and 8 oz frozen green beans into the crock pot.
- Cover and cook on low heat 6-8 hours or high 3-4 hours until the potatoes are tender.
- Remove the bay leaves.
- Stir in 1 diced zucchini and ¾ cup Ditalini pasta.
- Cover and cook on high for an additional 10-15 minutes until pasta is tender.
- Stir and serve warm. Enjoy!
Notes
*Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 270kcal | Carbohydrates: 56g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1052mg | Potassium: 960mg | Fiber: 12g | Sugar: 9g | Vitamin A: 4510IU | Vitamin C: 31mg | Calcium: 132mg | Iron: 5mg
