If you are craving for a steamy and hearty winter soup than look nowhere else. This classic, slow cooker minestrone soup is loaded with veggies, beans, and pasta and this is exactly what I need on a chilly evening – a soothing and comforting soup. One of the healthiest soups, that I can eat all day long – a complete meal that has the goodness of veggies and beans. A perfect soup for picky eaters. 😉
RECIPE DETAIL – Wash and chop all the veggies. Add veggies to the slow cooker, season and cook on HIGH for 3-4 hours (or for 6-8 HOURS on low setting). I have used boiled kidney beans, but if you choose to add raw kidney beans than add them along with the veggies. Everything goes in the slow cooker and after 3-4 hours it comes out in the form of a chunky soup. To keep the pasta in it’s al dente form, add it at the last minute.
Other options for this soup would be –
- Add leafy greens
- Add other beans like navy beans or garbanzo beans
- Feel free to add meat or tofu to make it a full bodied soup
- Add tomato basil pesto sauce and skip tomatoes and Italian seasoning.