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slow cooker summer vegetable minestrone soup

Slow Cooker Summer Vegetable Minestrone Soup – Delicious & Easy Recipe

Join me for a bowl of perfect summer vegetable minestrone soup made in a slow cooker. Enjoy fresh flavors and easy prep – you’ll love it!

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup (150 g) diced zucchini
  • 1 cup (150 g) diced bell pepper
  • 1 cup (150 g) diced tomatoes (fresh or canned)
  • 1 cup (150 g) sliced carrots
  • 1 cup (150 g) green beans, trimmed and cut
  • 1 can (15 oz or 425 g) cannellini beans, drained and rinsed
  • 4 cups (960 ml) vegetable broth
  • 1 cup (150 g) whole wheat pasta
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Add all ingredients except pasta and parsley to the slow cooker.
  2. Stir to combine and cover. Cook on low for 6-8 hours or high for 3-4 hours.
  3. About 30 minutes before serving, stir in the pasta and cook until tender.
  4. Season with salt and pepper to taste and serve garnished with fresh parsley, if desired.

Notes

  • For a heartier soup, add diced potatoes or mushrooms.
  • This recipe freezes well; store in airtight containers for up to 3 months.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Italian
  • Diet: Low Fat

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sodium: 400 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 7 g
  • Protein: 15 g
  • Cholesterol: 0 mg

Keywords: slow cooker soup, minestrone soup, summer vegetables