This Easy Crockpot Minestrone Soup recipe is simple, delicious, and the perfect weekday dinner that's made in the slow cooker. This classic Italian soup loaded with vegetables, Italian Seasoning, and pasta is vegan, vegetarian, healthy and so tasty! Perfect for a cold winter day.
In a large crockpot, combine the celery, carrots, onion, green beans, vegetable broth and undrained diced tomatoes. Stir in the drained dark kidney beans, great northern beans, garlic, bay leaf, and Italian Seasoning. Add ½ teaspoon and salt and pepper and adjust to taste.
Cook on low for 8-10 hours or high for 4-5 hours. Remove the bay leaf and adust seasoning 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.
Serve and enjoy!
Notes
StorageStore any leftovers in an airtight container for up to five days. If you are eating this all as leftovers, the pasta can get a little mushy in the soup. You do have the option of cooking the pasta separately on the stove and storing it separately from the rest of the soup. Add a little olive oil to it so it doesn't stick. When you are ready to eat the leftovers, add the pasta back into the soup. It's not bad if you just store it all together, but it's better to separate it.FreezingThis is a great freezer meal! Let the soup cool compactly, place it in a freezer-safe bag, and freeze it for up to three months.