Description

Discover the comfort of a warm bowl of Olive Garden Copycat Minestrone Soup prepared effortlessly in your slow cooker. This wholesome and hearty dish is brimming with fresh vegetables, beans, and fragrant herbs, making it a delightful choice for any occasion. Perfect as a cozy dinner or a crowd-pleasing option at gatherings, this soup not only warms chilly days but also offers the satisfaction of homemade cooking. Easy to customize based on your pantry staples, it’s an adaptable recipe that promises both rich flavors and nourishing ingredients.

Ingredients

Scale

4 cups low-sodium vegetable stock
2 cups water
2 cans diced tomatoes
1 cup diced celery
1 cup diced carrots
1 cup diced yellow onion
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 1/3 cups shell pasta
4 cloves garlic minced
1 can dark red kidney beans drained and rinsed
1 can white navy beans drained and rinsed
1 can Italian green beans drained
2 cups packed chopped fresh spinach

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Instructions

Combine vegetable stock, water, diced tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves, and sugar in the slow cooker. Season with salt and pepper.
Cover and cook on low for about 6 to 8 hours or high for 3 to 4 hours.
Add zucchini, shell pasta, garlic, kidney beans, and navy beans; stir well.
Cook on high for an additional 30 to 40 minutes until pasta is tender.
Stir in spinach and Italian green beans; cook until heated through.
Serve warm topped with Romano or Parmesan cheese.

Prep Time: 15 minutes
Cook Time: 6 to 8 hours
Category: Main
Method: Slow Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 6g
Sodium: 420mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 7g
Cholesterol: 0mg