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Healthy Slow Cooker Minestrone Soup - Comforting, Colorful, and Easy

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Olive oil (1–2 tablespoons, optional for sautéing aromatics)
  • Yellow onion (1 large, diced)
  • Carrots (2 medium, diced)
  • Celery (2 stalks, diced)
  • Garlic (4 cloves, minced)
  • Zucchini (1 medium, diced)
  • Green beans (1 cup, trimmed and chopped; fresh or frozen)
  • Diced tomatoes (2 cans, 14.5 oz each, with juices)
  • Tomato paste (2 tablespoons)
  • Low-sodium vegetable broth (6 cups)
  • Cannellini beans (1 can, drained and rinsed)
  • Red kidney beans (1 can, drained and rinsed)
  • Small pasta (1 cup; ditalini, small shells, or elbow macaroni)
  • Baby spinach or kale (3–4 cups; roughly chopped if using kale)
  • Dried herbs (1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon thyme)
  • Bay leaves (2)
  • Parmesan rind (optional but excellent for depth)
  • Salt and black pepper (to taste; start with 1–1.5 teaspoons salt if broth is low-sodium)
  • Red pepper flakes (optional, 1/4 teaspoon)
  • Lemon (1, for finishing)
  • Fresh parsley (a handful, chopped, optional)
  • Freshly grated Parmesan (optional for serving)

Method
 

  1. Optional sauté for extra flavor: In a skillet, warm olive oil over medium heat. Sauté onion, carrots, and celery 5–7 minutes until softened. Add garlic and cook 30 seconds. Transfer to the slow cooker. You can skip this step and add everything raw if you’re short on time.
  2. Load the slow cooker: Add zucchini, green beans, diced tomatoes, tomato paste, vegetable broth, cannellini and kidney beans, dried herbs, bay leaves, and the Parmesan rind if using. Stir well.
  3. Set it and forget it: Cook on Low for 6–8 hours or on High for 3–4 hours, until vegetables are tender and flavors have melded.
  4. Add pasta near the end: About 25–30 minutes before serving, stir in the small pasta. Cook until al dente. If your slow cooker runs hot, start checking at 20 minutes.
  5. Stir in greens: Add spinach or kale during the last 5–10 minutes. Spinach will wilt fast; kale needs a bit longer.
  6. Season and brighten: Remove bay leaves and Parmesan rind. Add salt and pepper to taste. Squeeze in the juice of half a lemon for a fresh lift. Adjust red pepper flakes if you like a little heat.
  7. Finish and serve: Ladle into bowls. Top with chopped parsley and a sprinkle of Parmesan if you want. Serve with crusty whole-grain bread or a simple side salad.