Crockpot minestrone soup is ideal for a weeknight dinner! By slow cooking this family-favorite soup, all of the flavors and spices intensify, delivering a delicious, hearty meal that everyone's sure to enjoy. Serve with a green salad and garlic bread for dipping.
Ingredients
- vegetable broth: 6 cups
- tomatoes: 1 can (28 ounce can, crushed)
- kidney beans: 1 can (15 ounce can, drained)
- onion: 1 piece (chopped)
- carrots: 2 piece (diced)
- ribs celery: 2 piece (diced)
- green beans: 1 cup
- zucchini: 1 piece (chopped)
- garlic: 3 clove (minced)
- fresh parsley: 1 Tbsp (minced)
- ½ teaspoons dried oregano: 1 piece
- salt: 1 tsp
- thyme: 0.75 tsp (dried)
- black pepper: 0.25 tsp (freshly ground)
- elbow macaroni: 0.5 cup
- fresh spinach: 4 cups (chopped)
- finely grated Parmesan cheese: 0.25 cup (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes. Dotdash Meredith Food Studios
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Ladle into bowls and sprinkle with Parmesan cheese. Dotdash Meredith Food Studios
