Slow Cooker Monday: Easy Minestrone Soup

Spring is here, but so is the cool and wet weather. A hot and hearty bowl of minestrone with lots of veggies, white beans, and pasta is always a welcome meal on a rainy evening. This slow cooker recipe is easy to make: start it in the morning or early afternoon and it will be ready and waiting for you at dinner time!

I put this together after taking the kids to school and it was ready by the time everybody was hungry for dinner. My kids really liked this, too, even with all the vegetables.

Prep time: 15–20 minutes
Cooking time: 6–8 hours on low, 3–4 hours on high
Serves: 4–6

Ingredients

• 4 cups low-sodium chicken broth
• 1 28-ounce can plum tomatoes, crushed
• 1 15-ounce can cannelini or other white beans like navy or great northern
• 2 medium carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 small yellow onion, chopped
  • 1 clove garlic, peeled and finely chopped
  • 3 or 4 fresh sage leaves, chopped (or use 1/2 teaspoon dried)
  • Leaves from 1 small sprig fresh rosemary, chopped (or use 1/2 teaspoon dried)
  • Salt and fresh ground black pepper to taste
  • 1 medium zucchini, chopped
  • 1 cup green beans, trimmed and cut into 1/2-inch pieces
  • 1 cup ditalini, shells or other small pasta
  • Grated parmesan cheese for serving

Directions

1. Combine broth, tomatoes, cannelini beans, carrots, celery, onion, garlic, and herbs in a slow cooker.
2. Cover and cook on low for 6–8 hours or high 3–4 hours.
3. About 30 minutes before end of cooking time, add zucchini, green beans, and pasta. Season with salt and pepper to taste. Cover and cook for another 30 minutes or until pasta is cooked.
4. Serve in soup bowls with crusty Italian bread. Pass parmesan cheese to stir into soup at the table.