Making minestrone in a slow cooker (also known as a Crock-Pot) is a convenient and delicious way to prepare this hearty Italian soup, especially if you’re on the road in a truck. Here’s a simple slow cooker minestrone recipe for you:
Ingredients:
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, cut into bite-sized pieces
- 1 cup shredded cabbage
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 cup small pasta (such as elbow or ditalini)
- 2 cups fresh spinach, chopped
- Grated Parmesan cheese for serving (optional)
Instructions:
- Place the diced tomatoes, kidney beans, cannellini beans, carrots, celery, onion, garlic, zucchini, green beans, cabbage, oregano, basil, thyme, bay leaf, salt, and pepper into the slow cooker.
- Pour the vegetable broth over the ingredients in the slow cooker and stir to combine.
- Cover the slow cooker and cook on low heat for 6-8 hours or until the vegetables are tender.
- About 30 minutes before serving, add the pasta to the slow cooker and stir. Cover and continue cooking until the pasta is tender.
- Just before serving, stir in the chopped spinach and cook until wilted.
- Taste and adjust the seasoning if necessary. Remove the bay leaf.
- Ladle the minestrone into bowls and, if desired, sprinkle with grated Parmesan cheese.
This slow cooker minestrone is not only easy to prepare but also allows you to enjoy a hot and nutritious meal on the road. Make sure to adapt the recipe based on the size and capacity of your specific slow cooker. Stay safe on your travels!
