Spring is finally here and I have been doing my best to get in that “Springy” mood, but lets face it…it’s still cold out! Not just a little cold either. A few days this week were snowy and cold! With that, my family and I seem to be taking turns fighting little colds ourselves. I don’t know if it’s because the weather is slightly warmer one day, and then cold, damp and rainy the next, but I would like for us to all feel 100% very soon. Even when the weather finally figures out what it’s doing, allergies will be the next thing to tackle. My remedy for all of the sneezing, coughing and aches and pains? Soup!
This Slow Cooker Minestrone Soup is so easy to make and will comfort you and your loved ones whether they are fighting a cold or not. Cannellini, kidney and fine green beans are cooked hassle free in your slow cooker with carrots, zucchini, spinach, Italian Style tomatoes, celery, onion and garlic in a flavorful broth with bite sized shell pasta for a hearty and healthy meal. This soup is perfect paired with a salad and bread for a simple week night dinner or even for a relaxing, cozy weekend lunch on a rainy Spring afternoon. Topped with freshly grated Parmesan, this soup is sure find a place in on your family’s slow cooker meal menu!
Ingredients
- 6 1/2 cups good chicken or vegetable stock (or homemade)
- 2 (15 oz.) cans Italian Style diced tomatoes
- 1/2 large onion, finely chopped
- 1 large stalk of celery, finely chopped
- 3 medium carrots, sliced very thin or chopped very small
- 2 large cloves of garlic, minced
- 1 1/2 cups green beans, chopped into bite sized pieces ( I have used frozen thin green beans and they work great)
- 1 (15 oz.) can Cannellini beans, drained and rinsed well
- 1 (15 oz. ) can Red Kidney beans, drained and rinsed well
- 1 small zucchini, diced small
- 1 (9 oz.) package frozen spinach, defrosted and squeezed dry
- 3/4 cup uncooked small shell pasta
- 2 bay leaves
- 1 tsp. dried sage
- 1 tsp. dried thyme
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- rind of Parmesan cheese
Instructions
- Saute the onion, carrots and celery in a little olive oil just until softened a bit- even just 5 minutes.
- Add all ingredients to your 6 or 7 qt. slow cooker.
- Mix well, cover and cook for 6 to 7 hours on High or 10 to 11 hours on Low.
- During the last 30 minutes if cooking on High, or last 60 minutes if cooking on Low and add uncooked pasta.
- Stir and cover to finish cooking.
- Remove the bay leaves and Parmesan rind and season with more salt and pepper to taste.
- Sprinkle with freshly grated Parmesan and serve hot with a fresh salad and bread.
- Serves 6-8.
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