Wednesday Walk Along: Slow-Cooker Minestrone — A Favorite Cold Weather Soup

I love to bake! But when it comes to cooking, I usually leave it to my husband — the expert.

However, soup is one meal I can cook, and feel fairly confident in serving afterward. Especially if the recipe uses a slow-cooker (my favorite kitchen appliance before and after kids 😂).

With winter already on its way here in our little town, we are breaking out all of the cold-weather soups, and this recipe has quickly become a new favorite.

Quick Facts:

  • Prep Time:
  • Cook Time: 8 Hours
  • Yield: 6 Qt. Slow Cooker

Ingredients:

  • 2 cups carrots, diced small OR thin, your preference
  • 2 cups celery, chopped
  • 1/2 cup red onion, minced
  • 2 cups fresh green beans, ends trimmed and cut into half-inch pieces
  • 1/4 cup fresh parsley, minced
  • 1 (15-oz) can red kidney beans, undrained
  • 1 (15-oz) can great canellinni beans, undrained
  • 1 (15-oz) can chickpeas, undrained
  • 2 (15-oz) can diced tomatoes
  • 1 (32-oz) large carton chicken broth
  • Enough water to cover
  • 2 bay leaves, basil, oregano, rosemary, tony’s (cajun seasoning/slap ya mama), garlic powder, salt, pepper
  • 1 medium zucchini, skin-on, chopped
  • 1 1/2 cups uncooked shell pasta
  • 2 cups kale, chopped
  • Parmesan or mozzarella for topping

Instructions:

  1. Prepare carrots, celery, red onion, green beans, & parsley. You can sautee with butter/olive oil, and salt and pepper if you have time (it’s worth it!). If not, it will still taste good, just be sure to mince the onion small enough to not taste uncooked when the soup is finished.
  2. Combine with the canned beans, tomatoes, and chicken broth in a 6-qt. slow-cooker.
  3. Add water to cover (as little as possible, then add 1 cup for the vegetables that will come later).
  4. I honestly didn’t measure the spices 😬, but I listed what I used and you can season to your own taste. Add here to allow them to simmer with all of the flavors and improve your broth.
  5. Cook on low for 8 hours. You can also cook on high for 4 hours, but the vegetables will not be as soft.
  6. 30 minutes before serving, prepare and add the zucchini & kale, along with the pasta.
  7. Taste test and add adjust any seasoning as needed.
  8. Top with cheese (as desired), and serve.

Ahhh… That Feeling After A Nice Warm Bowl of Soup.

Here’s to hoping you love it as much as I do!

❤ Jenny

27 thoughts on “Wednesday Walk Along: Slow-Cooker Minestrone — A Favorite Cold Weather Soup

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