5 from 2 votes
Crockpot Minestrone Soup

A simple and delicious family favorite inspired by Olive Garden! Freezes perfectly for reheating any time you need a piping hot bowl to warm you up! 

Ingredients
  • 4 cups chicken broth
  • 2 cups water
  • 2 14.5 oz cans diced tomatoes
  • ½ can tomato paste
  • 1 cup sliced celery
  • 1 medium carrots sliced thin or diced
  • 1 small onion diced
  • ¼ cup Italian seasoning blend
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 small zucchini diced
  • 1 1/2 cups ditalini pasta
  • 2 tablespoons minced garlic
  • 1 15 oz can dark red kidney beans, drained and rinsed
  • 1 15 oz can great northern beans (white navy beans or cannellini beans are good too), drained and rinsed
  • 2 cups frozen green beans thawed
  • 2 cups packed chopped fresh spinach
  • Shredded cheese for serving
Instructions
  1. Combine chicken broth, water, tomatoes, celery, carrots, onion, Italian seasoning blend, and bay leaves in a 6 or 7-quart slow cooker. 
  2. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours. Check the veggies for doneness before proceeding.

  3. Add in zucchini, garlic, kidney beans and great northern beans and cook on high heat an additional 30 - 40 minutes. 
  4. Add the pasta, and cook 20 minutes more or until pasta is tender (check this, don’t guess). 

  5. Stir in spinach and green beans and cook a few more minutes until the green beans are heated through, and the spinach is wilted. 

  6. Serve warm topped with Romano cheese.