This winter has been filled with blizzards, sub zero temperatures, and couch ridden colds. So I have been using my crockpot so often it has actually just started living on the countertop. One of my favorites I have been making this winter is Crockpot Minestrone.
I have actually made this Crockpot Minestrone so many times my husband asked me to give it a rest for a week or two… Seriously though I made this probably 4 times in a 2 week time span, and this soup makes a ton so that meant a lot of Minestrone for lunch as well as dinners. Minestrone seriously rules our life.
So I love this soup because it is seriously jam packed full of healthy vegetables. Throughout the holidays it became my go to for a healthy meal. As far as crockpot meals go, this one does take me an extra few minutes to throw together, mostly just because it is so full of delicious ingredients there is just a lot to add to the pot, but it is so worth it. Infinity times better then any store bought variety and this recipe makes a large amount of soup. Perfect for a large family, friend get together, or leftover lunches for the week.
TIPS & TRICKS:
• This does make quite a bit so it is great for a large group or be prepared to have leftovers
• The secret ingredient in this Crockpot Minestrone is the pesto, I think it truly makes the soup
• While you are dicing up the celery, carrots, and onion, dice up the zucchini at the same time at place it back in the fridge to save you more time later
- 2 14 oz cans diced tomatoes
- 1 14 oz can tomato sauce
- 1 14.5 oz can red kidney beans, drained
- 1 14.5 oz can great northern beans, drained
- 2 cups diced carrots
- 2 cups diced celery
- 1 large white onion, diced
- 4-5 cloves garlic, minced
- 2 tablespoons pesto
- 4 cups vegetable stock
- 2 cups water
- 1 teaspoon oregano
- 1/2 teaspoon rosemary
- 2 bay leaves
- 1 medium zucchini, diced
- 1 1/2 cups ditalini pasta (tubular pasta)
- Add diced tomatoes, tomato sauce, red kidney beans, great northern beans, carrots, celery, onion, garlic, pesto, vegetable stock, water, oregano, rosemary, & bay leaves into the crockpot. Cook on low 6-8 hours or high 3-5 hours.
- About 45 minutes to an hour before you are ready to eat add the diced zucchini.
- About 10-15 minutes before you are ready to eat add the pasta, once the pasta is fully cooked, serve immediately. Top with cheese.
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 297.31 Total Fat: 5.97g Saturated Fat: 1.06g Sodium: 701.83mg Carbohydrates: 50.2g Fiber: 10.8g Sugar: 10.85g Protein: 13.72g
Peace & Love
Lauren, The Schmidty Wife
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