Crock Pot Minestrone Soup
Minestrone is a flavorful blend of veggies and warm broth with a bit of hearty pasta to round it out. To make this recipe even easier, forget the stove and simply toss all the ingredients in a crock pot!
My friend recently had twins and while new babies are definitely a joyful occasion, I certainly don’t envy those long nights of the first few weeks at home. It’s a struggle trying to take care of a newborn and still feed yourself, so any little bit helps.
This Minestrone is an ideal quick meal for an busy new family but this soup also freezes well, so it can be easily defrosted and heated up on the stove. Even if you aren’t dealing with newborn craziness just store some in the freezer for the days when you just don’t have the time.
*To make this soup completely vegan, use an eggless pasta or leave it out completely.
Crock Pot Minestrone Soup
Ingredients:
1 onion, diced
2 stalks celery, diced
1 carrot, diced
1 (28 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, drained
1 cup green beans
1 zucchini, diced
2 cloves garlic, minced
32 ounces vegetable broth
2 teaspoons oregano
1 teaspoon parsley
1/2 teaspoon basil
Salt and pepper to taste
1 cup cooked pasta (use an egg-free pasta to make this dish completely vegan)
Instructions:
In the crock pot add the diced onion, diced celery, diced carrot, tomatoes, garbazo beans, kidney beans, green beans, zucchini and garlic.
Pour in the vegetable broth and add stir in the oregano, parsley and basil. Season well with salt and pepper.
Set crock pot on low for 6 hours, then stir in the cooked pasta until warmed through.
Serve immediately.
To freeze, let the soup cool then pour into a freezer bag and freeze until ready to use. Bring to a boil on the stove and serve.
