Slow Cooker Easy Minestrone Soup Recipe

Slow cooker easy minestrone soup recipe. Very easy and delicious vegetable soup with spices cooked in a slow cooker. An excellent choice for vegetarians! Are you looking for more tasty and easy slow cooker recipes? We have a huge collection of them, please check out Slow Cooker Recipes

Would you like to prepare this fantastic soup faster? Use an instant pot!

Instant Pot Easy Minestrone Soup Recipe

makes 8 servings

Ingredients: 1 small yellow onion, peeled and diced, 2 cloves garlic, peeled and minced, 1 medium carrot, peeled and chopped, 1 large celery stalk, chopped, 2 teaspoons (10 ml) dried basil, 1 teaspoon (5 ml) dried oregano, 3/4 teaspoon (3 ml) dried thyme, 32 oz (960 ml) can diced tomatoes, 3 tablespoons (45 ml) tomato paste, 1 bay leaf, 4 cups (1 L) vegetable broth, 1/2 cup (125 ml) dry uncooked shell pasta, 1 medium zucchini, quartered, 1/2 cup (125 ml) canned red kidney beans, drained and rinsed, 1/2 cup (125 ml) canned cannellini beans, drained and rinsed, 1/2 cup (125 ml) fresh baby spinach, chopped, 1/2 teaspoon (3 ml) balsamic vinegar, salt and freshly ground black pepper, to taste, olive oil, shredded Parmesan cheese, for serving

Instructions: In a 6-quart (6 L) electric instant pot turned to the sauté function, heat olive oil. Add minced garlic and diced yellow onion and sauté, stirring occasionally, for about 3 minutes.

Stir in the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water, and dry pasta.

Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 2 minutes.

Using the Quick Release method, open the pot. Stir in zucchini and beans. Switch to sauté mode and cook for a further 5-6 minutes or until pasta and beans are tender, then stir in chopped baby spinach and allow to wilt.

Add vinegar, then season to taste with salt and pepper. Mix well, then ladle minestrone soup into soup bowls.

Slow Cooker Easy Minestrone Soup Recipe

Ingredients

• 1 small zucchini, chopped
• 1 cup (250 ml) canned kidney beans, drained and rinsed
• 2 medium carrots, peeled and chopped
• 1 medium yellow onion, peeled and diced
• 2 stalks celery, chopped
• 1 cup (250 ml) cubed red potatoes
• 3/4 cup frozen green beans, thawed and sliced
• 3 cloves garlic, peeled and minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• salt and freshly ground black pepper, to taste
• 1 cup (250 ml) canned diced tomatoes
• 1 tablespoon tomato paste
• 6 cups (1.5 L) vegetable stock
• 1 cup dry uncooked pasta
• shredded Parmesan cheese
• fresh parsley

Method