Can I make this soup on the stovetop instead of a slow cooker?

Absolutely! Simply follow the same layering of ingredients in a large pot or Dutch oven. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until vegetables are tender. Add the spinach during the last 5 minutes of cooking.

My family doesn't like spinach. Can I substitute another green?

You can easily swap in kale (which needs about 5-10 minutes longer to cook than spinach) or even Swiss chard. If you prefer to skip leafy greens altogether, try adding more green beans or some broccoli florets instead.

Is there a way to reduce the sodium in this recipe?

Definitely. Use low-sodium or no-salt-added versions of the vegetable broth, diced tomatoes, tomato sauce, and beans. You can adjust the seasoning with herbs and a touch of acid (like lemon juice) to keep the flavors vibrant without extra salt.

How can I make this soup more filling for my hungry teenagers?

This is easy to bulk up! Add cooked pasta, a handful of cooked farro or barley, or even some cooked Italian sausage. For a vegetarian protein boost, try adding a can of chickpeas along with the other beans.

Crock Pot Minestrone Soup Recipe

Name: Crock Pot Minestrone Soup Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: Italian
Ingredients: 2 cups russet potato, peeled and chopped into 1-inch cubes; 1 cup sliced carrots; 1 cup sliced celery; 1 cup chopped yellow onion; 1 cup sliced zucchini; 1 cup frozen cut green beans; 1 cup frozen corn kernels; 4 cups vegetable broth; 1 (15 oz.) can petite diced tomatoes; 1 (15 oz.) can tomato sauce; 1 tablespoon dried Italian seasoning; 2 teaspoons granulated sugar; 1 teaspoon salt; 1 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 2 dried bay leaves; 1 (15 oz.) can white beans, drained and rinsed (such as cannellini beans, navy beans, or northern beans); 1 (15 oz.) can red kidney beans, drained and rinsed; 2 cups loosely packed roughly chopped baby spinach leaves; Grated Parmesan cheese

Description

A hearty and wholesome Crock Pot Minestrone Soup loaded with vegetables, beans, and Italian flavors. This comforting and nutritious soup is perfect for the colder months or any time you need a satisfying meal. Best of all, it’s incredibly simple to prepare in a slow cooker!

Ingredients

Units Scale

Vegetables

2 cups russet potato, peeled and chopped into 1-inch cubes
1 cup sliced carrots
1 cup sliced celery
1 cup chopped yellow onion
1 cup sliced zucchini
1 cup frozen cut green beans
1 cup frozen corn kernels

Liquids and Sauces

4 cups vegetable broth
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can tomato sauce

Seasonings

1 tablespoon dried Italian seasoning
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 dried bay leaves

Beans and Add-ins

1 (15 oz.) can white beans, drained and rinsed (such as cannellini beans, navy beans, or northern beans)
1 (15 oz.) can red kidney beans, drained and rinsed
2 cups loosely packed roughly chopped baby spinach leaves

For Serving

Grated Parmesan cheese

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Instructions

Prepare the Vegetables
Peel and chop the russet potatoes into 1-inch cubes. Slice the carrots, celery, and zucchini, and chop the yellow onion. If using fresh vegetables instead of frozen for green beans and corn, slice them as needed.
Combine Ingredients in the Crock Pot
In a large 6-quart slow cooker, add the potatoes, carrots, celery, onion, zucchini, green beans, corn, vegetable broth, diced tomatoes with their juices, tomato sauce, Italian seasoning, sugar, salt, garlic powder, black pepper, and bay leaves. Stir everything together to combine evenly.
Add Beans
Drain and rinse the white beans and red kidney beans. Add them to the slow cooker and gently stir to distribute the ingredients.
Cook the Soup
Cover the slow cooker and cook on low heat for 6 to 8 hours, or on high heat for 4 hours. This allows the vegetables to become tender and flavors to meld.
Add Spinach and Finish Cooking
Remove and discard the bay leaves. Add the roughly chopped baby spinach leaves to the crock pot and stir them in. Cover the slow cooker again and cook for another 15 minutes on low heat, allowing the spinach to soften.
Serve and Garnish
Serve the soup hot in bowls, and top with freshly grated Parmesan cheese. Enjoy this warm, comforting dish!

Notes

Variations: Feel free to substitute or add vegetables like bell peppers, peas, or mushrooms based on your preference.
Pasta Option: To make this soup heartier, you can cook a small amount of pasta separately and add it to the soup just before serving.
Gluten-Free Option: Ensure all canned products and broths used are labeled gluten-free if you are serving this soup to someone with gluten sensitivities.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freezer-Friendly: This soup freezes well without the spinach. Add fresh spinach when reheating.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 7g
Sodium: 280
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg