Main Course

Minestrone Soup

Minestrone Soup

A real hearty and comforting dish, this Minestrone Soup recipe is made from scratch and thrown into a slow cooker.  Packed with so many vegetables, beans, noodles, spices, and herbs, Minestrone Soup is more chunky than broth-y, which also makes this recipe extra filling.  Feel free to switch out any vegetables for your favorite, keeping the main ingredients and you will still have a delicious Minestrone Soup.





The sun-dried tomato pesto sauce I used is from Aldi, but I’m sure you can buy it at most grocery stores.  This stuff is AMAZING. I use it on everything from chicken to sandwiches.  It really adds so much flavor to the Minestrone Soup.  Although if you are not a pesto fan to begin with, you may not find it as appetizing.

This recipe yields about six servings…way more than I needed, so I froze some in an airtight container.  You could also freeze some in freezer ziploc bags.

minestrone soup

Ingredients:

  • 1 (32 oz) box vegetable broth
  • 1 (14.5 oz) can diced tomatoes (I used the basil/garlic /oregano flavored)
  • 1 (15.5 oz) can cannellini beans, drained & rinsed
  • 1 (15.5 oz) can red kidney beans
  • 3 carrots, peeled and diced
  • 1 yellow onion, diced
  • 2 zucchini, diced
  • 3 garlic cloves, minced
  • 2 celery stalks, diced
  • 3 tbsp tomato paste
  • 1/4 cup sun-dried tomato pesto sauce
  • 2 tsp basil, dried
  • 1 tsp oregano
  • 3/4 tsp thyme
  • 3/4 tsp rosemary
  • 1/2 tsp bay leaves, equivalent to 2 leaves
  • salt & pepper to taste
  • 1/2 box of any small noodles (I used elbow macaroni noodles)




Directions:

Measure and combine everything into a slow cooker (except the noodles).  Cook on low for 5-6 hours.    Since I didn’t want my noodles extra soft, I cooked them in a separate pot and added them into the slow cooker the last 15 minutes.  I recommend this if you do not want soggy noodles. Serve with freshly grated parmesan cheese and crackers for a little crunch!

minestrone soup

For another great slow cooker recipe, check out this Slow Cooker Chili !





minestrone soup

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Minestrone Soup

A savory & cozy home-made soup, perfect for a chilly day or a light dinner.

Course Main Course, Soup
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6

Ingredients

  • 1 (32 oz) box vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15.5 oz) can cannellini beans, drained & rinsed
  • 1 (15.5 oz) can red kidney beans
  • 3 carrots peeled & diced
  • 1 yellow onion, diced
  • 2 zucchini, diced
  • 3 garlic cloves, minced
  • 2 celery stalks, diced
  • 3 tbsp tomato paste
  • 1/4 cup sun-dried tomato pesto sauce
  • 2 tsp basil, dried
  • 1 tsp oregano
  • 3/4 tsp thyme
  • 3/4 tsp rosemary
  • 1/2 tsp bay leaves Or, 2 leaves
  • salt & pepper to taste
  • 1/2 box your favorite small noodles

Instructions

  1. Combine all ingredients into a slow cooker (except the noodles).  Cook on low for 5-6 hours. Cook noodles separately and add them into the slow cooker the last 15 minutes. Enjoy! 

Recipe Notes

  • Freeze leftovers in an airtight container or freezer ziploc bags.

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Honor one another above yourselves.” | Romans 12:10

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