While we don’t typically get cravings for soup, once the weather gets cooler, we automatically go into homebody mode and can’t get our minds off of the deliciously comforting liquid meals. Here, we wanted to go ahead and create a hearty soup that was packed with plenty of vegetables and that would be a breeze to throw together. Ease, after all, is an important factor, since everybody’s got a ton going on in their day, and no one wants to spend their free time sweating over a hot stove. Naturally, we looked once more to our trusty slow cooker.
For a wonderfully hearty soup this time around, we opted for minestrone. It’s filled with plenty of vegetables and spices, plus, it’s super easy to customize to the tastes of those you’re feeding; whether it’s adding a different type of noodle, or using vegetable broth instead of chicken in an effort to make it vegetarian, this soup practically makes itself!
Classic Minestrone Soup
30 minutes active; 4+ hours inactive to prepare serves 4
- 3 cups chickn or vegetable broth
- 1 can diced tomatoes
- 1 can white beans, drained and rinsed
- 1/2 onion, chopped
- 1 cup carrots, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 oz. parmesan rind
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 tablespoon fresh basil, minced
- 1/4 cup fresh Italian parsley leaves
- 1 medium zucchini, chopped
- 2 cups fresh spinach
- 2 cups cooked ditalini pasta
- parmesan cheese, grated, garnish
- salt and pepper, to taste
- In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, parmesan cheese rind, salt, and pepper. Cover and cook on high for 3-4 hours.
- 40 minutes before the soup is done, add the zucchini and spinach. Cover and cook for 30 more minutes.
- Add the cooked pasta, cook for another 10 minutes. Remove bay leaves, rosemary sprig, cheese rind, and season to taste with salt and pepper.
- Ladle soup into serving bowls, garnish with parmesan cheese and enjoy!