Crockpot Minestrone Soup

This dish was heavily influenced by Lee’s Minestrone Soup recipe over at Fit Foodie Finds. I modified to make it more low-FODMAP and also based on what we had on hand. Minestrone traditionally uses kidney and garbanzo beans, but I used black and cannellini.

This is perfect for winter. Throw it all in the crockpot in the morning and you have a warm soup for dinner and leftovers for days. This would be great with the addition of onions and garlic, of course!

You can also make this on the stove-top by skipping the “transfer to Crock-Pot” step and add all of the ingredients to a large pot on the stove. Let it simmer for an hour or two on low-medium, cook your noodles separately just before you are ready to eat, and you’ve got dinner.

RECIPE

Serves about 8

Ingredients:
-1 tbsp avocado or olive oil
-1 large carrot, chopped
-2 celery stalks, diced
-1 bell pepper, diced
-1 can black beans, drained
-1 can cannellini beans, drained
-1 28oz can of crushed tomatoes
-1 small can tomato paste
-8 cups water or vegetable broth
-1/4 cup red wine (but really, who’s measuring?)
-2 cups fresh spinach
-2 bay leaves
-2 tbsp dried basil
-1 tsp salt
-8 oz noodle of choice*
-1 cup frozen peas

*Note: I used two kinds of Trader Joe’s brown rice pasta gluten free (fusilli and penne) because that is what we had on hand. Any sort of piece-pasta should work for this dish.

Instructions:
1. Heat a skillet with avocado oil to medium heat. Add the chopped carrot and diced celery and bell pepper. Saute until fragrant and transfer mixture to the Crock-Pot.
2. Add the remaining ingredients to the Crock-Pot, except for the peas and pasta.
3. Set on low for about 5-6 hours or high for 3-4.
4. Add the peas in when there is about 30 minutes left to cook.
5. Cook your noodles separately, add them to the Crock-Pot soup, and serve!

This pairs wonderfully with a grilled cheese, but it is so hearty you don’t even need anything with it. It’s a great filling vegetarian option!

Print Recipe

CrockPot Minestrone

This slow cooker meal is the perfect winter soup. It is vegetarian but hearty and it provides lots of leftovers!

Cuisine: Vegetarian

Keyword: Minestrone, Soup, Vegetarian

Servings: 8 people

Equipment

• Slow Cooker

Ingredients

• 1 tbsp avocado or olive oil
• 1 large carrot diced
• 2 celery stalks diced
• 1 bell pepper diced
• 1 can black beans drained
• 1 can cannellini beans drained
• 28 oz crushed tomatoes
• 1 small can tomato paste
• 8 cups water or vegetable broth
• 1/4 cup red wine or more
• 2 cups fresh spinach
• 2 bay leaves
• 2 tsp dried basil
• 1 tsp kosher or sea salt
• 8 oz noodles of choice
• 1 cup frozen peas

Instructions

• Heat a skillet with avocado oil to medium heat. Add the chopped carrot and diced celery and bell pepper. Saute until fragrant and transfer mixture to the Crock-Pot.
• Add the remaining ingredients to the Crock-Pot, except for the peas and pasta.
• Set on low for about 5-6 hours or high for 3-4.
• Add the peas in when there is about 30 minutes left to cook.
• Cook your noodles separately, add them to the Crock-Pot soup, and serve!

Notes

This pairs so well with grilled cheese!