Description
A simple, hearty, and comforting slow cooker minestrone soup made with just five ingredients. Perfect for busy weeknights and meal prepping.
Ingredients
Scale
- 6 cups (1.4 liters) vegetable broth (low-sodium preferred)
- 1 can (14.5 oz / 411g) diced tomatoes (no-salt-added preferred)
- 4 cups (600g) mixed vegetables (frozen medley of green beans, carrots, peas, and corn or fresh chopped veggies like zucchini, celery, or bell peppers)
- 2 cans (15 oz / 425g each) cannellini or kidney beans, drained and rinsed
- 2 teaspoons Italian seasoning (basil, oregano, thyme blend)
Instructions
- Set your slow cooker to low and rinse it if needed.
- Pour 6 cups of vegetable broth into the slow cooker. Add one can of diced tomatoes with their juices.
- Add about 4 cups of frozen mixed vegetables. Stir to combine.
- Drain and rinse two cans of cannellini or kidney beans. Add them to the slow cooker.
- Sprinkle in 2 teaspoons of Italian seasoning and stir well.
- Cover and cook on low for 6 to 8 hours (or 3-4 hours on high if short on time).
- Stir and taste the soup. Add salt or pepper if needed. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Slow Cooker Minestrone Soup