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5
from 1 vote
Slow Cooker Summer Minestrone Soup
Fresh summer vegetables in a rich broth make the best soup that won't leave you feeling heavy.
Prep Time
25
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
25
minutes
mins
Course:
Soup
Cuisine:
Italian
Servings:
10
Calories:
200
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)
Ingredients
1/2
cup
white onion
(one small onion); diced
2
cups
green beans
trimmed and cut
1
red bell pepper
diced
15.25
oz.
whole kernel corn
drained
15
oz.
white beans
drained and rinsed
1
tsp.
salt
1/4
tsp.
pepper
1
tsp.
garlic
(two plump cloves); minced
1 1/2
tsp.
dried thyme
1 1/2
tsp.
dried basil
30
oz.
petite diced tomatoes
(two-15-oz. cans)
64
oz.
chicken broth
(two-32-oz. cartons)
2
zucchinis
(two small); sliced (add at the 6 hour mark)
2
yellow squash
(two small); sliced (add at the 6 hour mark)
2
cups
cooked ditalini pasta
(add at the very end)
US Customary
-
Metric
Instructions
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.
Enjoy!
Video
Nutrition
Calories:
200
kcal
|
Carbohydrates:
38
g
|
Protein:
11
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
1088
mg
|
Potassium:
988
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
870
IU
|
Vitamin C:
54
mg
|
Calcium:
108
mg
|
Iron:
4
mg