This light Slow Cooker Summer Minestrone soup has amazing flavor and makes enough for days!
This Slow Cooker Summer Minestrone is a great recipe for a dinner that won’t weigh you down. Full of veggies and touch of pasta, though the pasta can be left out if desired. The flavor of this soup reminds me of Marie Callender’s vegeatable soup from when I worked there years ago. Even if you leave this soup on too long with the squash in it, the squash still tastes great.
So many fresh ingredients go into this. I did cheat and used canned corn, if you want to use corn fresh off the cob, that would be great too.
I add the squash at the 6 hour mark, then cook it with the soup for 2 hours more. Look how perfectly tender it is!
I love how light this meal was, and I didn’t feel deprived at all! I plan on making it again without the pasta, the squash made it hearty enough. Have a great week! I’ve been busy in the kitchen, I should have 1-2 new recipes for you next week, stay tuned.
- 1 small white onion diced
- 2 cups cut green beans
- 1 red bell pepper diced
- 1 15.25-oz. can whole kernel corn, drained
- 1 15-oz. can white beans, drained and rinsed
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 garlic cloves minced
- 1.5 tsp. dried leaf thyme
- 1.5 tsp. dried leaf basil
- 2 15-oz. cans petite diced tomatoes
- 2 32-oz. pkgs. chicken broth
- 2 small zuchinnis sliced (add at the 6 hour mark)
- 2 small yellow squash sliced (add at the 6 hour mark)
- 2 cups ditalini pasta cooked according to package directions (add at the very end)
Note: this soup has a 8 hour total cooking time, the squash gets added at the 6 hour mark
- Add the onion, green beans, bell pepper, corn, white beans, salt, pepper, garlic, thyme, basil, diced tomatoes and chicken broth to the slow cooker and stir.
- Cover and cook on low for 6 hours.
- Add the squash, cook for 2 hours more.
- Add the drained cooked pasta, and serve.