My Easy Crock Pot Minestrone Soup recipe is simple and delicious. The vegetarian/ vegan base is packed with flavor and the soup is hearty enough for a full meal!
Happy Tuesday everyone!
Yesterday was busy but productive for me. It was so pretty here that I went to the park and ran outside for a long time. It felt so good after doing so many treadmill runs lately. Later today I’m going to try a new yoga class! I’ve never gone to a studio consistently to practice (I use DVDs,) so I am looking forward to giving it a shot. It feels good to be getting back into workout routine and cooking at home. As much as I love to eat out I know I am eating better food when I prepare it myself.
This easy Crock Pot Minestrone Soup is one of the first dishes I made after we got back from Antigua and I’ve been thinking about it ever sense.
The soup is so flavorful and hearty. It is really the perfect meal year-round, but especially when the weather is so cold. I even made mine with organic whole wheat pasta so I could eat the healthiest kind of carbs.
I start the soup with some simple chopped vegetables.
Then I add rich high quality vegetable broth, canned tomatoes and hearty beans to the mix.
I let the Crock Pot Minestrone soup simmer all day. When I come home add the pasta for the last few minutes of cooking. It keeps the pasta from getting too soft.
I serve this super easy Crock Pot Minestrone soup with a side salad or a few pieces of toasted garlic bread.
It is a winner every time!
Crock Pot Minestrone Soup
- 1 cup diced celery, 2 small stalks
- 1 cup diced carrots, 2 medium carrots
- 1 1/2 cups diced onion, 1 small onion
- 1 cup fresh green beans, cut in 1 inch pieces
- 64 oz low sodium vegetable broth
- 2 14.5 oz cans diced tomatoes
- 1 16 oz can dark kidney beans, rinsed and drained
- 1 15.8 oz can great northern beans, rinsed and drained
- 2 teaspoons minced garlic, 4 cloves
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon dried crushed rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cups dried whole wheat elbow pasta
- Put all ingredients except for the pasta in a large crock pot. Cook on low for 8-10 hours or high for 4-5 hours. Adjust salt and pepper to taste.
- Just before serving, turn Crock Pot to high. If you had been cooking on low allow the crock pot to warm up for about 10 minutes. Add the pasta and cook 10-20 minutes or until pasta is al dente.
If you are not eating it all right away, you can cook and store the pasta separate. It will stay more al dente that way. Although, it still can be stored the way it is written the pasta will just continue to absorb liquid.
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