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Crock Pot Minestrone Soup

Super simple, set it and forget it crock pot minestrone. It's loaded with veggies, beans, and noodles - the perfect fall soup for cozy weeknight dinners or to freeze for later.
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Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Ingredients

Ingredients (~4-5 servings)

  • 1 cup diced zucchini
  • 1/2 cup diced red or yellow bell pepper
  • 1 celery stalk diced
  • 1 carrot peeled and diced
  • 1 cup fresh spinach chopped
  • 1/2 red onion diced
  • 1 can kidney beans 16 oz, rinsed and drained
  • 1 can garbanzo beans 16 oz, rinsed and drained
  • 1 can diced tomatoes 28 oz
  • 2 cups low-sodium vegetable stock
  • 1 Parmesan rind optional
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • 1 garlic clove grated
  • 3/4 cup whole wheat elbow noodles

Instructions

  • Dice zucchini, bell pepper, celery, carrot, spinach, and onion.
  • Add vegetables, beans, tomatoes, stock, and seasonings to slow cooker.
  • Cook on low for 6-8 hours or high for 3-4 hours.
  • Add uncooked elbow noodles in last 30 minutes.
  • Cook until pasta is tender.
  • Remove bay leaf and Parmesan rind before serving.

Notes

Use low-sodium vegetable stock for best flavor control.