Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes (400 g)
- 4 cups vegetable broth (960 ml)
- 1 can (15 oz) kidney beans, drained and rinsed (425 g)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta (small shapes like ditalini) (100 g)
- Fresh parsley, chopped for garnish
Instructions
- In a slow cooker, heat olive oil. Add onion, carrots, celery, and garlic; sauté until softened.
- Add zucchini, green beans, diced tomatoes, vegetable broth, kidney beans, oregano, basil, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add the pasta and cook until al dente.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup freezes well, so make a double batch for later!
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: slow cooker, minestrone soup, comfort food