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Olive Garden Minestrone soup with parmesan topping in a white bowl
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Crock Pot Olive Garden Minestrone Soup Recipe

How to make Crock Pot Olive Garden Minestrone Soup Recipe
Course Crock Pot Entree, Soup
Cuisine American
Keyword Crockpot Minestrone Soup Olive Garden, Olive Garden Minestrone, Olive Garden Minestrone Soup
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Calories 237kcal
Author Tammilee Tips

Equipment

  • Slow cooker

Ingredients

  • 4 cups low-sodium vegetable stock
  • 2 cups Water
  • 29 oz Diced Tomatoes
  • 1 cup Celery diced
  • 1 cup Carrots diced
  • 1 cup yellow onion small, diced
  • 2 Tablespoon fresh parsley chopped or 2 teaspoon dried
  • 2 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • ¾ teaspoon Dried Rosemary crushed
  • ½ teaspoon Dried Thyme
  • 2 Bay Leaf
  • ½ teaspoon White Sugar
  • Salt and pepper to taste to taste
  • 1 ⅓ cups zucchini diced
  • 1 ⅓ cups shell pasta
  • 4 cloves Garlic minced
  • 15 oz red kidney beans drained and rinsed
  • ½  cup  green beans cut
  • 15 oz white navy beans or cannellini beans, drained and rinsed
  • 2 cups fresh spinach leaves packed chopped
  • Finely shredded Parmesan cheese
US Customary - Metric

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 green beans and cook several minutes until heated through.

Nutrition

Calories: 237kcal | Carbohydrates: 48g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 680mg | Potassium: 840mg | Fiber: 9g | Sugar: 9g | Vitamin A: 4301IU | Vitamin C: 25mg | Calcium: 112mg | Iron: 5mg
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