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To make a great slow cooker vegetable minestrone soup, gather these key items: - 2 cups vegetable broth - 1 can (14 oz) diced tomatoes with juices - 1 cup carrots, diced - 1 cup celery, diced - 1 cup zucchini, diced - 1 cup green beans, chopped - 1 small onion, chopped - 2 cloves garlic, minced - 1 cup frozen peas - 1 cup kale or spinach, chopped - 1 can (15 oz) kidney beans, drained and rinsed - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup small pasta (like ditalini or elbow pasta) These ingredients create a colorful and tasty soup. Each one brings its own flavor. The beans add protein, while the veggies give texture. Want to take your soup up a notch? Consider adding these optional items: - 1 bell pepper, diced - 1 cup corn, frozen or fresh - 1 teaspoon red pepper flakes for heat - 1 tablespoon lemon juice for brightness These extra ingredients can give your soup a unique twist. Try mixing and matching to find your perfect flavor. Fresh herbs can make your soup look and taste better. Here are my favorites: - Fresh parsley - Fresh basil Chop these herbs and sprinkle them on top before serving. They will add a fresh kick and brighten the dish. Enjoy the vibrant colors and flavors! First, gather all your ingredients. You need: - 2 cups vegetable broth - 1 can (14 oz) diced tomatoes with juices - 1 cup carrots, diced - 1 cup celery, diced - 1 cup zucchini, diced - 1 cup green beans, chopped - 1 small onion, chopped - 2 cloves garlic, minced - 1 cup frozen peas - 1 cup kale or spinach, chopped - 1 can (15 oz) kidney beans, drained and rinsed - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup small pasta (like ditalini or elbow pasta) - Fresh parsley or basil for garnish Chop the veggies into small pieces. This helps them cook well. Make sure to rinse the kidney beans. This removes extra salt. Now, it’s time to cook! In the slow cooker, combine the vegetable broth, diced tomatoes, carrots, celery, zucchini, green beans, onion, garlic, oregano, basil, salt, and pepper. Stir everything well. Cover the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 30 minutes before you serve, add the frozen peas, kale or spinach, and drained kidney beans. This keeps them fresh and bright in your soup. While the soup cooks, prepare the pasta. Cook it according to package instructions. Once cooked, drain it well. After cooking, stir the pasta into the soup. Mix gently, so everything combines. Taste and adjust the seasoning if needed. Serve the soup hot. Garnish it with fresh parsley or basil for a lovely touch. Enjoy this warm, hearty meal! To make the best minestrone soup, use fresh vegetables. Fresh veggies add bright flavors. Start by dicing carrots, celery, and zucchini. Chop the onion and mince the garlic. These steps create a base full of taste. Use good-quality vegetable broth for a rich flavor. The broth sets the tone for the soup. Mixing the right ingredients matters. Use canned tomatoes for sweetness and texture. Dried oregano and basil bring an Italian flair. Don’t forget about salt and pepper. Taste as you go to adjust. Add frozen peas and leafy greens later in cooking. This keeps their color bright and taste fresh. Slow cookers can vary in heat. Some cook hotter or cooler than others. If you use a new slow cooker, check it often. For low heat, cook for 6-8 hours. On high heat, aim for 3-4 hours. Test the veggies for doneness before serving. If they’re soft, the soup is ready. Adjust times as needed for your model. {{image_2}} To make this soup gluten-free, you can skip the pasta or use gluten-free pasta. Many brands offer great options that taste good too. Just cook it separately and add it right before serving. This keeps the pasta from getting mushy. Always check the broth label to ensure it's gluten-free as well. For a low-carb or keto twist, omit the pasta. You can add more vegetables like cauliflower or mushrooms instead. They give a great texture and flavor. You could also use zucchini noodles as a fun noodle alternative. This keeps your soup hearty while lowering the carbs. If you want to boost the protein, try adding cooked chicken, turkey, or beans. You can add shredded rotisserie chicken for a quick option. For a vegetarian choice, add more beans or lentils. These additions make the soup filling and nutritious. Just remember to adjust cooking times based on what you add. To store leftover minestrone soup, let it cool first. Once cool, pour it into an airtight container. Make sure to seal the lid tightly. You can keep it in the fridge for up to five days. If you want to keep it longer, consider freezing it. To freeze minestrone soup, place it in a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags. Just squeeze out the air before sealing. Soup can last in the freezer for about three months. This makes it easy for quick meals later on. When reheating, use a pot on the stove for even heating. Stir the soup often to prevent sticking. You can also microwave it in a bowl. Just cover it loosely and heat in short bursts. Make sure it’s hot throughout before serving. If the soup is thick, add a splash of broth or water. This will bring back its great taste and texture. Yes, you can use fresh vegetables in this soup. Fresh veggies add bright flavor and texture. Just chop them up like you would with frozen ones. You can use fresh peas, zucchini, and green beans. They will cook well in the slow cooker. Note that fresh veggies may take less time to cook than frozen. Keep an eye on them to avoid mushiness. Small pasta works best for minestrone soup. I recommend ditalini or elbow pasta. These shapes hold the broth well and mix perfectly with the veggies. You can also use small shells or any other small noodle. Just be sure to cook the pasta separately. Add it to the soup right before serving for the best texture. Yes, this soup is easy to make vegetarian or vegan. The base is already meat-free with vegetable broth. Just make sure to check your pasta. Some pasta may contain eggs. Use a vegan pasta to keep it fully plant-based. This soup is packed with veggies, so it’s a great choice for anyone! In this post, I covered how to make a tasty slow cooker vegetable minestrone soup. We talked about the main and optional ingredients, plus herbs for garnish. I offered step-by-step cooking instructions and shared helpful tips for great flavor and time adjustments. You can even customize the soup for gluten-free or keto diets. Remember, this soup is easy to store and freeze for later. Enjoy experimenting with fresh veggies and pasta types to match your tastes. Cooking should be fun and rewarding every time!

Slow Cooker Vegetable Minestrone Soup

Warm up with this Hearty Slow Cooker Vegetable Minestrone Soup! Packed with nutritious veggies like carrots, zucchini, and kale, this comforting recipe is perfect for cozy nights. Simply toss your ingredients into a slow cooker and let it do the work for you. In just a few hours, enjoy a delicious, wholesome bowl of soup that's great for the whole family. Click to explore the full recipe and make mealtime easy and flavorful!
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Ingredients
  

2 cups vegetable broth

1 can (14 oz) diced tomatoes with juices

1 cup carrots, diced

1 cup celery, diced

1 cup zucchini, diced

1 cup green beans, chopped

1 small onion, chopped

2 cloves garlic, minced

1 cup frozen peas

1 cup kale or spinach, chopped

1 can (15 oz) kidney beans, drained and rinsed

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup small pasta (like ditalini or elbow pasta)

Fresh parsley or basil for garnish

Instructions
 

In a slow cooker, combine the vegetable broth, diced tomatoes with juices, carrots, celery, zucchini, green beans, onion, garlic, and seasonings (oregano, basil, salt, and pepper).

    Stir well to combine all the ingredients.

      Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

        About 30 minutes before serving, add the frozen peas, kale or spinach, and the drained kidney beans.

          Cook the small pasta separately according to package instructions, then drain.

            Add the cooked pasta to the slow cooker and stir gently to combine. Adjust the seasoning if necessary.

              Serve hot, garnished with fresh parsley or basil.

                Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6