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!
CrockPot Minestrone
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!