This crockpot minestrone soup features beans, veggies, macaroni, and herbs that simmer all day in a rich, savory broth. Perfect for a warm dinner!
Preparation Time
20 mins
Cooking Time
6 hr 15 mins
Total Time
6 hr 35 mins
Calories
138 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
Step 2
Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.
Step 3
Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes. Ladle into bowls and sprinkle with Parmesan cheese.
Ingredients
1 teaspoon salt
1 large onion, chopped
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 large carrots, diced
1 (15 ounce) can kidney beans, drained
1 tablespoon minced fresh parsley
1 cup green beans
1 small zucchini, chopped
6 cups vegetable broth
2 ribs celery, diced
4 cups chopped fresh spinach
0.25 teaspoon freshly ground black pepper
0.75 teaspoon dried thyme
1.5 teaspoons dried oregano
0.5 cup elbow macaroni
0.25 cup finely grated Parmesan cheese, or more to taste
