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Slow-Cooker Minestrone Soup

  • 20 min
    Prep Time
  • 6 hr 45 min
    Total Time
  • 6 people
    Serves
  • 351 per 1 serving
    Calories

Ingredients

  • 4 carrot, peeled and diced
  • 4 ribs celery, diced
  • 1 small yellow onion, diced
  • 1 can (28 ounce) diced tomatoes, with juices
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 2 fresh bay leaf
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cups Pacific Foods™ Organic Chicken Bone Broth
  • 2 cups water
  • 1 can (about 15 ounces) kidney beans, drained and rinsed
  • 1 can (about 15 ounces) small white beans, drained and rinsed
  • 2 zucchini, diced
  • 1 cup frozen cut green beans
  • 1 cup dried ditalini (small tube shaped) pasta or other small pasta
  • 2 cups fresh spinach, chopped
  • 1/2 cup shredded Parmesan cheese, for serving

Instructions

  • Step 1

    Add carrots, celery, yellow onion, diced tomatoes, tomato paste, garlic, bay leaves, Italian seasoning, red pepper flakes, bone broth, water, and beans to slow cooker. Stir to combine. 

  • Step 2

    Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours. 

  • Step 3

    Before serving, add zucchini and pasta to slow cooker. Stir, cover, and cook on high for 20 minutes. 

  • Step 4

    Just before serving, stir in frozen green beans and baby spinach. Cook on high for 5 minutes, or until spinach is wilted. Divide soup into bowls and garnish with parmesan cheese. Enjoy!

Calories 351
Total Fat 4 g
Sat. Fat 1.6 g
Trans Fat 0 g
Cholesterol 12 mg
Sodium 654 mg
Total Carb 56 g
Dietary Fiber 12 g
Sugar 10 g
Protein 22 g
Vitamin D 0 %DV
Calcium 20 %DV
Iron 24 %DV
Potassium 26 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.