Description
This Slow Cooker Minestrone Soup is a hearty and flavorful Italian-inspired vegetable soup loaded with a variety of beans, fresh vegetables, and aromatic herbs. It's simmered slowly in a slow cooker to develop deep, comforting flavors, making it a perfect wholesome meal for any day. Topped with freshly grated Parmesan cheese, it offers a satisfying blend of textures and tastes ideal for a cozy lunch or dinner.
Ingredients
Vegetables and Aromatics
- 1 Tablespoon olive oil
- 2 carrots, chopped
- 1 yellow onion, chopped
- 2 celery hearts, chopped
- 3 cloves garlic, minced
- 1 white potato, peeled and chopped into cubes
- ½ head savoy cabbage, thinly sliced
- 2 medium zucchini, chopped into small cubes
Canned Goods
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can white beans, drained and rinsed
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ cup fresh parsley, chopped
- 1 rind from 2 oz of Parmesan cheese
- 1 bay leaf
- 1 ½ teaspoon sea salt
- 1 teaspoon black pepper
Liquids
- 2 cups water
- 32 oz container low sodium chicken or vegetable stock
For Serving
- Freshly grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat olive oil over medium heat in a skillet or pan. Add chopped carrots, onion, and celery and cook until the onions become translucent and fragrant, about 5-7 minutes. Add minced garlic and sauté for an additional 5 minutes, stirring frequently to prevent burning.
- Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add diced tomatoes, peeled and cubed white potato, thinly sliced savoy cabbage, chopped zucchini, garbanzo beans, red kidney beans, white beans, dried basil, dried oregano, fresh parsley, Parmesan rind, bay leaf, water, and low sodium stock. Stir well to combine all ingredients.
- Cook the Soup: Cover the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours until the potatoes are tender and the flavors are well combined.
- Season and Serve: Before serving, taste the soup and adjust seasoning with additional salt and pepper if needed. Remove the Parmesan rind and bay leaf from the soup. Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese for added flavor and texture.
Notes
- You can use either chicken or vegetable stock to keep it vegetarian or add more depth.
- For a vegan version, omit the Parmesan cheese or use a vegan cheese alternative.
- Feel free to add other seasonal vegetables like green beans or spinach for extra nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- If you prefer a thicker soup, mash some of the beans or potatoes before serving.
