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Crock Pot Olive Garden Minestrone Soup Recipe

How to make Crock Pot Olive Garden Minestrone Soup Recipe
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Crock Pot Entree, Soup
Cuisine: American
Keyword: Olive Garden Minestrone Soup
Servings: 6
Calories: 126kcal
Author: Tammilee Tips

Ingredients

  • 4 cups low-sodium vegetable stock
  • 2 cups water
  • 2 diced tomatoes 14.5 oz cans
  • 1 cup diced celery 3 stalks
  • 1 cup diced carrots 2 carrots
  • 1 cup diced yellow onion 1 small
  • 2 Tbsp chopped fresh parsley or 2 tsp dried
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried rosemary crushed
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp sugar
  • Salt and freshly ground black pepper to taste
  • 1 1/3 cups diced zucchini 1 small
  • 1 1/3 cups shell pasta
  • 4 cloves garlic minced
  • 1 dark red kidney beans, drained and rinsed 15 oz can
  • 1 white navy beans or cannellini beans, drained and rinsed 15 oz can
  • 2 cups packed chopped fresh spinach
  • Finely shredded Parmesan cheese

Instructions

  • Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to your slow cooker.
  • Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours.
  • About 30 -40 minutes before serving add in zucchini, pasta, garlic, kidney beans and white beans and cook on high until pasta is tender.
  • Stir in spinach and Italian green beans and cook several minutes until heated through.

Nutrition

Calories: 126kcal | Carbohydrates: 26g | Protein: 4g | Sodium: 672mg | Potassium: 349mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5075IU | Vitamin C: 13.8mg | Calcium: 57mg | Iron: 1.4mg