RECIPE: Crock pot Minestrone Soup


This has been our very first week of 30 degree weather and man oh man is it soup season! The cooking shows on tv are all about soup as well so I am going to share my favorite minestrone soup with you. Soups and chili are always more flavorful the longer they are cooked, so thank goodness for crock pots!


2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1 medium yellow onion, chopped
6 cups low-sodium vegetable broth
1/4 cup tomato paste
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
2 large stalks of celery, slice1 small zucchini, diced
2 medium carrots, peeled and chopped
1 dried bay leaf
1 (28-ounce) can chopped tomatoes, with their liquid
1 cup cooked chickpeas, drained
1 cup dried fusilli pasta
1 (15-ounce) can cannellini or white beans, drained
Salt and pepper, to taste
3/4 cup grated parmesan cheese

Throw everything in crock pot for 8 hours on low, adding pasta at the end to cook for about 20 minutes more.

Ladle soup into bowls and serve with cheese sprinkled over the top.

That’s it! You might want to serve with some garlic bread or make it a combo with a salad or sandwich. This soup freezes very well, minus the pasta, for any of you freezer cookers out there like me. Just add the cooked pasta to the thawed and warmed soup.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s