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A filling Slow-cooked Minestrone Soup that turns basic veggies into a soul-warming crock pot delight. Every bite offers soft vegetables, smooth beans, and just-right pasta swimming in a deep, tasty broth that seems like it's been cooking forever on the stove.
This dish came from my grandma's stove-cooked version. When I first tried it in my slow cooker, I was amazed how the flavors got even better, mixing together nicely all day long. Now it's what I crave whenever life gets crazy.
Key Components
- Extra Virgin Olive Oil: Gives that real Italian taste
- Garden Vegetables: Chopped the same size
- Kidney Beans: Washed clean
- Cannellini Beans: Adds smoothness
- Tomatoes with Juice: (15 oz can)
- Garlic Cloves: Finely chopped
- Tiny Pasta: Ditalini works best
- Baby Spinach: Tossed in fresh
- Leafy Herbs: Sprinkled on top
- Parmesan: Newly grated
COOKING INSTRUCTIONS
- 1. Getting Veggies Ready:
- Chop onions, carrots, and celery into same-sized 1/2-inch chunks. Chop garlic right before using. Make zucchini pieces a bit bigger since they cook quicker. Same-sized pieces cook evenly throughout.
- 2. Setting Up Your Pot:
- Put veggies in 6-quart slow cooker starting with onions, then carrots, celery, and garlic. Throw in rinsed beans, tomatoes with their juice, spices, and veggie broth. Mix everything gently.
- 3. Let It Cook:
- Put the lid on and let it go on low for 6-8 hours or high for 3-4 hours until veggies feel soft but still have some bite. Add zucchini in the last hour so it doesn't turn mushy.
- 4. Adding Pasta:
- Toss in small pasta during the last 20-30 minutes. Keep covered but peek now and then since cooking time changes with different pasta shapes. You want it firm but not hard.
- 5. Last Touches:
- Mix in fresh spinach right before you eat, letting the hot soup wilt it naturally. Add salt and pepper to taste. Top with fresh herbs and Parmesan cheese.
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Whenever I make this soup, I'm reminded that patience pays off. The slow cooker lets each ingredient share its flavor while staying true to itself.
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Keeping Leftovers Fresh
Keep soup in sealed containers in your fridge for up to 5 days. If you're freezing some, leave the pasta out and cook it fresh when reheating. Freeze in single servings for up to 3 months. When warming it up, add a bit of broth or water since the soup gets thicker as it sits.
Serving Hot or Warm
Though normally eaten steaming hot, this soup can be enjoyed at different temps depending on the weather. In chilly months, serve it super hot with crusty bread for soaking up the broth. When it's warmer outside, eat it just warm alongside a crisp green salad.
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Tasty Twists
Switch up this soup throughout the year with what's in season. Try adding sweet peppers and corn in summer, chunks of butternut squash in autumn, or hardy cabbage in winter. Mix in different beans like chickpeas or Great Northern for something new. Fresh herbs change everything too - basil works great in summer while sage shines in winter. Just remember, minestrone means "big soup" - it's all about using what you've got on hand.
Frequently Asked Questions
- → Can I toss in the pasta right away?
- Nope, wait until the last 30 minutes. That'll keep it from turning into mush.
- → What's the best way to store the soup?
- Pop leftovers in an airtight container and refrigerate for up to 4 days. Just note, the pasta might soak up more broth.
- → Can I freeze this dish?
- Yes, but leave out the pasta first. Freeze for up to 3 months, then add fresh pasta when reheating.
- → What if I don't have spinach?
- Try kale or Swiss chard instead. They might need a bit longer to soften up, so toss them in earlier.
- → Is this dish vegan-friendly?
- It sure is, as long as you skip the Parmesan or trade it for a vegan cheese option.