Loaded Minestrone Soup (Slow Cooker and Stove Top versions)

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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!

Enjoy!

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Serving Size: 1 1/4 cups

Loaded Minestrone Soup (Slow cooker and stove top versions)

10 minPrep Time:

40 minCook Time:

50 minTotal Time:

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Ingredients

  • 1 (15 oz) can cannellini beans, drained, rinsed
  • 4 cups reduced sodium chicken broth (Vegetable for vegetarian)
  • 2 tsp olive oil
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 garlic cloves, minced
  • 1 (28 oz) can petite diced tomatoes
  • Parmesan cheese rind (optional)
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt and fresh black pepper
  • 1 medium zucchini, diced
  • 2 cups chopped fresh (or frozen defrosted) spinach
  • 2 cups COOKED small pasta such as ditalini
  • extra parmesan cheese for garnish (optional)

Instructions

  1. Crock Pot Version:
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  4. Transfer to the crock pot along with the broth, tomatoes, beans, parmesan cheese rind, salt, pepper, rosemary, basil and parsley,
  5. Cover and cook on low for 6 to 8 hours.
  6. Forty minutes before the soup is done cooking, add zucchini and spinach.
  7. Cover and cook 30 more minutes.
  8. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.
  9. Ladle 1-1/4 cups soup into bowls with 1/4 cup pasta
  10. Top with extra parmesan cheese if desired.
  11. Stove Top Version:
  12. Heat oil in a large pot over medium-high heat.
  13. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  14. Add the broth, tomatoes, beans, parmesan cheese rind, salt and pepper.
  15. Add the rosemary, basil and parsley,
  16. Cover and cook on low 40 minutes.
  17. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
  18. Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.
  19. Ladle 1-1/4 cups soup into bowls with 1/4 cup pasta in each
  20. Top with extra parmesan cheese if desired.

Notes

21 Day Fix: 1G, 1/2 R (beans) 1Y, 1/2 B (if adding cheese)

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http://thepotterspantry.com/2016/02/loaded-minestrone-soup-slow-cooker-and-stove-top-versions/

Author: Steph Potter

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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