If you have spent any time here with any of my recipe posts you know I love a good crock pot recipe. I made a good one tonight I was thinking of using on another project, but it was so good I had to share!
There are a couple of different ways to make this. First of all, this can be made in a crock pot or on the stove. I opted for the crock pot today because, well, I can’t resist. It’s just so darn easy. AND because I was using my newish Ninja crockpot which allowed me to saute the vegetables in “stove mode” and then add the other ingredients and turn it onto slow cooker mode. Did you get that? That means I did not use a different pan to saute everything. That means one less pan to clean!
Here is the other option. I decided to cook the pasta separately and add it into the bowl and top with soup for those who chose to have the pasta (like the males in my house).
For a lower/healthier carb option, you can prepare zoodles, spaghetti squash or butternut squash spirals as an alternative. (I used butternut squash spirals as I had a bag of frozen in the freezer. It was SO good!)
Add a protein of your choice if you like.
The parmesan cheese at the end is key – I promise. And a little goes a long way!
Crock Pot Minestrone Soup
- 1 (15 oz) can cannellini beans, rinsed and drained
- 32 oz container reduced sodium chicken broth
- 2 tsp olive oil
- 1/2 cup chopped purple onion
- 1 cup sliced carrots
- 3 large celery stalks, diced
- 4 garlic cloves, minced
- 1 (28 oz) can petite diced tomatoes
- 1/4 cup diced red bell pepper
- handful chopped fresh parsley
- 4 bay leaves
- 1/2 tsp Himalayan sea salt
- black pepper
- 2 large handfuls of fresh spinach, ends cut off
- 2 cups cooked orzo (or other pasta of your choice)
- parmesan cheese for topping
Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrots, celery, peppers, and garlic and saute until tender.
Transfer to the crock pot (or if you are using a Ninja you can skip this step!) . Add the broth, tomatoes, beans and bay leaves, and parsley. Add the salt and pepper to taste. Cover and cook on low for 6 to 8 hours.
Just before serving, add the spinach. Cover and cook long enough for the spinach to wilt. Remove bay leaves. If using pasta or pasta substitue, put about 1/4 in the bottom of a bowl and top with 1 cup of soup. Garnish with parmesan cheese.