Can I make this minestrone soup recipe in a slow cooker?

Yes! Add all ingredients except pasta to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the pasta during the last 30 minutes of cooking on high.

What if I don't have all these specific vegetables?

Minestrone soup is very forgiving. Swap in what you have like spinach, kale, potatoes, or cabbage. Just keep the total vegetable amount similar and adjust cooking time based on how firm your vegetables are.

How can I make my minestrone soup thicker?

Mash some of the beans against the side of the pot with your spoon, or add a Parmesan rind while simmering. You can also reduce the broth amount by ½ cup for a thicker consistency from the start

Easy Minestrone Soup Recipe - Delicious Hearty Italian Vegetable Soup

Name: Minestrone Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion, chopped; 2 celery stalks, chopped; 3 medium carrots, peeled and sliced; 3 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 4 cups chicken broth or vegetable broth; 1 small zucchini, chopped; 1 cup chopped fresh green beans; 1 (14 ounce) can red kidney beans, drained; 1 (14 ounce) can white kidney (cannellini) beans, drained; ½ teaspoon Italian seasoning; ¾ cup uncooked elbow macaroni; Salt and pepper, to taste; Fresh basil (optional); Freshly grated Parmesan cheese, to taste

Minestrone Soup Recipe

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Classic Italian minestrone soup loaded with vegetables, beans, and pasta in a delicious tomato broth. Perfect for meal prep.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
2 celery stalks, chopped
3 medium carrots, peeled and sliced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
4 cups chicken broth or vegetable broth
1 small zucchini, chopped
1 cup chopped fresh green beans
1 (14 ounce) can red kidney beans, drained
1 (14 ounce) can white kidney (cannellini) beans, drained
½ teaspoon Italian seasoning
¾ cup uncooked elbow macaroni
Salt and pepper, to taste
Fresh basil (optional)
Freshly grated Parmesan cheese, to taste

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Instructions

Add oil, butter, onion, celery, carrots, and garlic to a large soup pot (5-6 quarts) over medium heat. Sauté for 7-10 minutes until vegetables soften and onion becomes translucent.
Stir in crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high and bring to a boil.
Once boiling, reduce heat to medium-low for gentle simmering. Cover pot with lid slightly ajar and cook for 10 minutes.
Stir in uncooked elbow macaroni. Continue simmering uncovered for 15-20 minutes (check at 15 minutes for al dente), stirring occasionally to prevent sticking, until pasta and vegetables are tender.
Season to taste with salt and pepper. Stir in fresh basil if using. Serve each bowl topped with freshly grated Parmesan cheese.

Notes

Pasta will absorb broth over time. Add extra broth when reheating leftovers to reach desired consistency.
For freezing or large batches, cook pasta separately and add when reheating to maintain best texture.
Chop all vegetables to similar size (about ½-inch pieces) for even cooking within suggested timeframes.
Add a Parmesan rind while cooking for extra flavor depth (remove before serving).
Fresh green beans work best; frozen will become mushy.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 245 kcal
Sugar: 8 g
Sodium: 680 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 9 g
Protein: 11 g
Cholesterol: 5 mg

Find it online: https://www.benefitiany.com/minestrone-soup-recipe/