Slow Cooker Vegetable Minestrone Soup (VIDEO)

Slow Cooker Vegetable Minestrone Soup | How to Make Minestrone Soup

What’s better on a cold dreary day than something delicious simmering away in the slow cooker?! The aroma of this delicious vegetable minestrone soup will fill your home all day long as it simmers. You will be dying to eat it after the full 8 hours. Not only is it flavorful, but it is soo insanely good for you! It’s packed with an insane amount of vegetables that don’t lose their nutrient value because they are cooked slow and gentle. I love that some of the veggies still have a slight crunch to them. I know you guys will love this recipe just as much as I do!

Thank you so much for watching!

xoxo, Court.

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SLOW COOKER VEGETABLE MINESTRONE SOUP RECIPE
(Courtney Budzyn – What’s For Din’?)

**** ALL SLOW COOKERS ARE DIFFERENT!!!! ADJUST COOK TIME ACCORDING TO HOW HOT YOUR SLOW COOKER RUNS TO PREVENT OVERCOOKING****

| Ingredients |

2 Medium Onions, Diced
1 Zucchini, Diced
3 Carrots, Peeled and Diced
3 Stalks Celery, Diced
6 Cloves Garlic, Minced
1/2 Cup Stems of Swiss Chard, Diced
15 Ounce Can Cannellini Beans, Drained and Rinsed
1 28 Ounce Can San Marzano Tomatoes, Crushed
32 Ounces Chicken Stock
Rind of Parmesan Cheese (Optional)
2 Tablespoons Italian Seasoning
1 Teaspoon Oregano
1/2 Teaspoon Cayenne
Salt and Pepper

Last Hour Ingredients:
2 Cups Pasta
2 Cups Spinach
1 Cup Swiss Chard Leaves
1 10 Ounce Package Frozen Green Beans, Thawed

| Instructions |

Add all vegetables into the slow cooker besides the pasta, leafy greens, and green beans. Add seasonings and season generously with salt and pepper. Cook on low setting for 7 hours.

At the 7th hour season again to taste with salt and pepper. Keep in mind this soup has a ton of veggies and can stand to a lot of seasoning. Then add pasta, spinach, swiss chard, and thawed green beans. Cook an additional hour or until pasta is cooked completely.

Enjoy!