Slow Cooker Minestrone

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A versatile Italian soup, this minestrone is slow-cooked to perfect yumminess and is a favorite in the colder months.

Prep Time5

Cook Time3

Total Time3 5

Course: Dinner, Lunch, Soup

Cuisine: Italian

Keyword: Gluten-Free, Slow Cooker, Vegetarian

Servings: people

Calories: 240kcal

1 onion small, diced
1 celery stalk diced
2 carrots peeled and sliced
1 zucchini sliced
1 large potato peeled and cubed
2 cups green beans fresh or frozen
1 cup peas fresh or frozen
2 cups kale coarsely chopped or other green leafy vegetable like spinach or chard
2 cups vegetable broth or water (add 1 additional cup for a thinner minestrone)
15 ounces diced tomatoes can, with liquid
15 ounces kidney beans can, drained and rinsed
1/2 cup vegetable juice or tomato juice
1 teaspoon kosher or sea salt
1/4 teaspoon ground black pepper
4 basil leaves fresh, diced
1/2 cup parmigiano reggiano or parmesan

Add all ingredients to a slow cooker, except kale, basil, and parmesan. Cover and cook on low 5 to 6 hours or high 3 to 4 hours.
When the minestrone is cooked, add kale. Place lid back on slow cooker and allow the kale to wilt, approximately 5 minutes.
When ready to serve the minestrone, drizzle a little extra-virgin olive oil over the top of individual bowls. Sprinkle with fresh basil and Parmigiano Reggiano or Parmesan.
Optional: Add 1 cup whole wheat penne pasta 30 minutes before the end of cooking.

SmartPoints (Freestyle): 8