Crockpot Minestrone Soup

Crockpot Minestrone Soup


  • 1 can (14 oz.) kidney beans, drained and rinsed
  • 32 oz. container reduced sodium broth of choice
  • 2 tsp. olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 can (28 oz.) petite diced tomatoes
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 Tbsp. chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp. kosher salt
  • 1/2 tsp. fresh black pepper
  • 1 medium zucchini, diced
  • 2 cups chopped fresh spinach
  • 4 oz. whole wheat pasta
  • Parmesan cheese for garnish (optional)


  1. Puree the beans with 1 cup of the broth in a blender. Add this to the crockpot.
  2. In a large nonstick skillet add the oil and cook the carrots, celery, onion, garlic and sauté for about 15 minutes until tender.
  3. Transfer the veggies to the crock pot along with the remaining broth, tomatoes, pureed beans, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.
  4. After the time has elapsed, add the zucchini and spinach, cover and cook 30 more minutes.
  5. Meanwhile, prepare the pasta according to package directions.
  6. When the soup and pasta are done, remove the bay leaves, rosemary sprig, and season to taste with extra salt and black pepper.
  7. Ladle the soup into bowls with the pasta and top with parmesan cheese if desired.

Makes 4-8 servings