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Crockpot Minestrone Soup

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A hearty and delicious crockpot minestrone soup, packed with vegetables and beans, perfect for a warm meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup pasta (such as small shells or elbows)

Instructions

  1. Heat olive oil in a pan over medium heat and sauté onion and garlic until fragrant.
  2. Add carrots, zucchini, and green beans, cooking for another 5 minutes.
  3. Transfer the sautéed vegetables to the crockpot.
  4. Add kidney beans, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper to the crockpot.
  5. Cook on low for 6-8 hours or high for 3-4 hours.
  6. In the last 30 minutes of cooking, add the pasta and stir until cooked.
  7. Serve warm.

Notes

  • Great for meal prep; can be stored in the fridge for up to 3 days.
  • Freezes well for a quick meal later.

Find it online: https://speedydishes.com/easy-crockpot-minestrone-soup/