Minestrone Soup – Crockpot

Minestrone soup is a classic hearty Italian soup with tomatoes, white beans, pasta and vegetables. You can use Swiss chard or kale instead of spinach if you wish. I modified this for the crock pot but I prefer to make this soup on the stove and let it simmer for about 45 minutes before adding the zucchini and pasta. The crock pot however is so convenient when you are working all day and want to come home to a cooked meal. I highly recommend adding the Parmesan cheese rind. This is also great with mini turkey meatballs, or even some sauteed crumbled turkey sausage.

Servings: 6 • Serving Size: 1 1/2 cups • Calories: 232

  • 1/2 onion, chopped
  • 1 cup carrots, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 1 (28 oz) can diced tomatoes
  • 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
  • 3 cups fat free chicken broth (or vegetable broth for vegetarians)
  • 1 oz chunk of good Parmesan cheese rind
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley leaves
  • salt and fresh pepper
  • 1 medium zucchini, chopped
  • 2 cups chopped fresh spinach
  • 2 cups cooked small pasta like ditalini or elbows (al dente)
  • extra parmesan cheese to top

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. 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. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.

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