Loaded Minestrone Soup (Slow Cooker and Stove Top versions)
This time of year, soup is one of our dinners a couple of times a week. Especially when the weather is cold and snowy outside. No that it has been this winter but it is supposed to be a high of 1° this weekend, so this recipe will come in handy. This minestrone is definitely one of my favorites! A classic, hearty Italian soup with tomatoes, white beans, fresh vegetables and pasta. You can use Swiss chard or kale instead of spinach if you wish and you can omit the pasta if you don’t want the carbs. It’s still yummy without it.
One of the best things about this soup is the rind of Parmesan that I like to throw in as it cooks. It gives the soup a wonderful flavor. I keep them in my freezer. If you do not have a rind, simply toss in some fresh grated Parmesan as it cooks.
This can be made in both the slow cooker or on the stove. Either way turns out great. Serve with a nice loaf of crusty bread or small sandwiches and you have yourself an easy, delicious meal!
Serving Size: 1 1/4 cups
Loaded Minestrone Soup (Slow cooker and stove top versions)
10 minPrep Time:
40 minCook Time:
50 minTotal Time:
1 (15 oz) can cannellini beans, drained, rinsed
4 cups reduced sodium chicken broth (Vegetable for vegetarian)
I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!
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