An easy to make, Minestrone soup recipe that tastes 1000 times better than the Olive Garden’s version! Myminestrone soup is loaded with good for you veggies, like spinach and zucchini. It’s also protein packed with red kidney beans and great northern beans. You’ll be full for hours from this healthy, nutritious soup!
How about I throw a bunch of ingredients (say, veggies, beans, and pasta) into a crockpot and call it dinner?This slower cooker minestrone soup is probably going to be the easiest thing you’re ever going to cook. And the best part? You didn’t even need to turn on the stove!
I wonder if it’s even legalfor me to call this a minestrone soup recipe? It’s ingredients that get tossed into the slow cooker and a few hours later, they come out in the form of a soup.Don’t you just love lunches and dinners like that? This gal right here is a big fan of those kinda meals.
Minestrone Soup Recipe Video:
So guys, I have news. I♥ vegetables. And you already knew that. And now you know it even more.
My hope for you with this soup → that you make this on a really chilly and busy October night. It’s absolutely perfect for those days/nights when you have only3,018,857 things to get done, and the fact that the crockpot is adulting for you and taking on the dinner responsibilities for the evening means you have the 30 minutes you would’ve spent making dinner to do what. ever. you. like.
Real excitement right there. Ideally, that would happen in a big, comfy chair with a good book and a warm blanket. These oh so rare, picture-perfect moments are brought to you by my slow cooker minestrone soup recipe.
Shall I dare say my minestrone soup recipe is better than the Olive Garden’s version? Yes, I think I will. Don’t get me wrong; I first fell in love with Minestrone soup at the Olive Garden. It actually set the expectationof what a minestrone should be for me. The canned stuff was absolutely no good at all. And after researching theinterweb until there weren’t any more recipes left to research, I decided to develop my own recipe.
So what makes my recipe unique and so much better? Well, I’ve got a secret ingredient. Any guesses? Okay, I’ll give you a hint. It’s in the picture above. And it’s a red blob. No, not the diced tomatoes, the other red blob.
*Shhh* I’m only sharing this with you because we’re friends. Ready for it?
Homemade Sun-dried tomato pesto!
That super concentrated flavor of tomato pesto is exactly what minestrone soup needs. Plus, the basil, parmesan, and pine nuts in the pesto add such a great, full-bodied flavor to the soup.
Also, since we’re sharing secret ingredients and all, toss in a few parmesan rinds into the minestrone soup. For herbs, I used dried oregano, fresh rosemary (because I had fresh on hand, dried is fine too), and a few bay leaves.
TIP:I should mention that this does make quite a batch of soup. So if you’re planning on making this for weekly lunches, I suggest cooking and keeping the pasta separately. Then you can add some to each serving before reheating.
This slower cooker minestrone soup is exactly what you need to warm up on a chilly evening. I served it with a few slices of baguette, toasted and rubbed down with a garlic clove.
We dipped, we dunked, and sipped, slurped soup (say that 3x fast) like it was our job. Garlic bread pairs beautifully with minestrone soup! It was a good evening. 🙂
Yield: 6-8 servings
Homemade Minestrone Soup (Slow Cooker)
Prep Time10 minutes
Cook Time4 hours25 minutes
Total Time4 hours35 minutes
An easy to make, a minestrone soup recipe that tastes 1000 times better than the Olive Garden's version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It's also protein packed with red kidney beans and great northern beans. You'll be full for hours from this healthy, nutritious soup!
Ingredients
2 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1/4 cup sun-dried tomato pesto (homemade or store-bought)
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
4 - 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or 1/2 teaspoon dried)
2 bay leaves
salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
1 1/2 cups zucchini, diced
1 1/2 cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
2 1/2 cups baby spinach, chopped
Finely shredded Parmesan cheese, for serving (or Romano)
Instructions
Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.
Have you made this recipe?
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!
*Please note: the nutritional factscalculated are an estimate based on the ingredientsi’ve used.If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe.The nutritional info for this minestrone soup is calculated based on 8 servings.*
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If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.
If your minestrone is too thin, add a few tablespoons of tomato paste while it's cooking. Start with 1 to 2 tablespoons, stir well, and see how it turns out. For a thicker soup, add more tomato paste until you reach the desired consistency.
Frozen peas and carrots add heft to minestrone soup. You can boost the veg load of a basic chicken noodle soup with some frozen carrots, onions, or corn. There's also no shame in adding more vegetables to vegetable and barley soup. Lastly, if you plan to buy vegetables to add to your soup, look toward the leafy greens.
"Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says.
Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt.
A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.
Plant-based minestrone soup has a lot of fiber because it contains many different veggies and beans. Fiber helps keep blood sugar levels steady, makes you feel full, and supports a healthy microbiome.
Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock).
In modern Italian, there are three words corresponding to the English word soup: zuppa, which is used in the sense of tomato soup, or fish soup; minestra, which is used in the sense of a more substantial soup such as a vegetable soup, and also for "dry" soups, namely pasta dishes; and minestrone, which means a very ...
The answer is that traditionally, yes, there's a difference, even if you can't spot it right away. While Pasta e fa*gioli tends to be a thick and hearty bowl of beans and pasta, the thing it lacks is chunks of veggies. That's where Minestrone comes in…to fill the veggie void left by its country cousin.
This flavorful Italian classic is loaded with tomatoes, carrots, kidney beans, potatoes, Italian green beans and penne pasta, then finished with Parmesan and garlic.
Then add spices and herbs, vegetables, and beans if you're using them. Taste and season as you go. Finish your soup by tossing in some chiles or fresh herbs and giving it a drizzle of olive oil, a squeeze of lemon, or a sprinkle of lemon zest.
Smoked paprika: this vibrant spice helps to add smokiness, a subtle sweetness, and depth of flavor. Black Pepper or Cayenne pepper: spicy spices help to add a kick to your soup, but they also excite your tastebuds and make all of the other flavors more pronounced – even if you only add a pinch!
Fresh herbs like parsley, basil, thyme, or cilantro can add a burst of flavor. Add them towards the end of cooking to keep their bright, fresh taste. Sauté onions, garlic, and celery in a bit of oil before adding them to your soup. These aromatics form a flavorful base and can transform the overall taste.
This soup really has it all. The Parmesan rind, the lemon juice, fresh herbs and dried herbs. You could add red pepper chili flakes, cayenne, Herbs de Provence or curry powder for more flavors. The caramelized onions add a lot of depth to the soup but you could also add in tomato paste or even miso or soy sauce.
If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.
It's not the fault of the vegetables, however. Vegetables are quite flavorful, you just have to know how to coax that flavor out of them. A few things make our Homemade Vegetable Broth better than the rest. The addition of cremini mushrooms, tomato paste, and potatoes solve the problem of watery blandness.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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