Slow Cooker Summer Minestrone Soup
Fresh summer vegetables in a rich broth make the best soup that won't leave you feeling heavy.
Servings: 10
Calories: 200kcal
Equipment
- Slow Cooker- 6 quart or larger
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)
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: 200kcal | Carbohydrates: 38g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 1088mg | Potassium: 988mg | Fiber: 7g | Sugar: 7g | Vitamin A: 870IU | Vitamin C: 54mg | Calcium: 108mg | Iron: 4mg