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A filling Slow-Cooked Minestrone Soup that turns regular veggies into a soothing crockpot delight. Each bite gives you soft veggies, smooth beans, and just-right pasta swimming in a deep, tasty broth that seems like it's been cooking forever on your stove.
This soup came from what my grandma used to make on the stove. When I tried it in my slow cooker, I was surprised how it actually made everything taste better together as it cooked all day. Now it's what I crave whenever life gets crazy.
Key Components
- Extra Virgin Olive Oil: Gives true Italian taste
- Fresh Vegetables: Chop same size
- Kidney Beans: Washed and drained
- Cannellini Beans: Adds smoothness
- Diced Tomatoes in Juice: (15 oz can)
- Fresh Garlic: Finely chopped
- Small Pasta: Ditalini works best
- Baby Spinach: Put in at end
- Fresh Herbs: Sprinkle on top
- Parmesan: Newly grated
COOKING INSTRUCTIONS
- 1. Vegetable Preparation:
- Chop onions, carrots, and celery into even 1/2-inch chunks. Chop garlic right before using. Make zucchini pieces bigger since they cook quicker. When everything's the same size, it all finishes cooking together.
- 2. Slow Cooker Base:
- Stack veggies in your 6-quart crockpot: onions first, then carrots, celery, and garlic. Toss in your rinsed beans, tomatoes with their juice, spices, and veggie broth. Mix everything lightly.
- 3. Cooking Process:
- Put the lid on and let it cook on low for 6-8 hours or high for 3-4 hours until veggies feel soft but still have some bite. Add zucchini in the last hour so it doesn't turn mushy.
- 4. Pasta Addition:
- Drop in small pasta during the last 20-30 minutes. Keep covered but peek now and then because cooking time changes based on pasta type. You want it with a little firmness.
- 5. Final Touches:
- Mix in fresh spinach right before you eat, letting the hot soup wilt it naturally. Taste and add salt and pepper if needed. Top with fresh herbs and Parmesan cheese.
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Whenever I make this soup, I'm reminded that patience pays off. Using a slow cooker lets each ingredient share its flavor while staying true to itself.
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Keeping and Planning Ahead
Keep your soup in tight containers in the fridge for up to 5 days. If you want to freeze it, skip adding pasta and put it in fresh when you warm it up. Freeze in single servings for up to 3 months. When you heat it again, add a bit of broth or water since it gets thicker as it sits.
Warmth and Serving Ideas
Though usually enjoyed steaming hot, you can tweak this soup's heat for any time of year. In cold months, serve it super hot with crusty bread for soaking up the broth. When it's warm outside, enjoy it just slightly hot with a side green salad.
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Imaginative Twists
Switch up this simple soup throughout the year with what's growing now. Try adding sweet peppers and corn in summer, orange squash in autumn, or sturdy cabbage in winter. Mix in different beans like chickpeas or white beans for something new. Summer calls for basil while winter dishes love sage. Remember, minestrone means "big soup" - it's meant to use whatever's in your kitchen right now.
Frequently Asked Questions
- → Can pasta go in from the start?
- No, put pasta in about 30 minutes before serving or it'll get too soft.
- → How should I keep leftovers fresh?
- Use a sealed container in the fridge for up to 4 days. Pasta will soak the broth over time.
- → Can it be frozen?
- Yes, but freeze it without pasta for up to 3 months. Add pasta after reheating.
- → What can replace spinach?
- Try kale or Swiss chard, but add earlier since they take additional time to soften.
- → Is it vegan-friendly?
- It is if you leave out the Parmesan or swap it for a plant-based option.