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Olive Garden Minestrone Soup in Slow Cooker

Olive Garden Minestrone Soup for the Slow Cooker – CopyCat Recipe


Ingredients

  • 4 cups low-sodium vegetable stock
  • 2 cups water
  • 2 (14.5 oz) cans diced tomatoes
  • 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 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
  • 2 cups packed chopped fresh spinach
  • Finely shredded Parmesan cheese

Instructions

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