Slow Cooker Minestrone Soup Recipe
This is by far the BEST Italian minestrone soup in the slow cooker, a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.
Ingredients
8 servings
Instructions
- Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
- Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.
- Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.
- Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
- Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
- Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.
- Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
- Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.
- Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.
- Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.
Nutrition per serving
190kcal
💰 Cost Estimate
Total Ingredients
$5441.00
$5441.00
Per Serving
$680.00/serving
$680.00/serving
🏠 Savings
~$10882.00 vs buying!
~$10882.00 vs buying!
📋 Price Breakdown (78% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| can white beans | 1 oz | $20.00 |
| container reduced sodium chicken broth | 32 oz | $538.00 |
| olive oil | 2 tsp | $14.00 |
| chopped onion | 0.5 cup | $59.00 |
| diced carrots | 1 cup | $88.00 |
| diced celery | 0.5 cup | $60.00 |
| arlic cloves | - | - |
| can petite diced tomatoes | 1 oz | $22.00 |
| Parmesan cheese rind | - | - |
| fresh rosemary sprig | 1 | $88.00 |
| bay leaves | 2 | $3557.00 |
| chopped fresh basil | 2 tbsp | $356.00 |
| chopped fresh Italian parsley | 0.25 cup | $153.00 |
| kosher salt and fresh black pepper | 0.5 tsp | $11.00 |
| zucchini | 1 medium | - |
| chopped fresh | 2 cups | $396.00 |
| cooked small pasta such as ditalini | 2 cups | $79.00 |
| extra parmesan cheese for garnish | - | - |
*Estimated market prices, may vary by region
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