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For this soup, we need a mix of fresh veggies. They add flavor and texture. Here’s what to gather: - 1 cup carrots, peeled and diced - 1 cup celery, diced - 1 cup zucchini, diced - 1 cup fresh green beans, trimmed and chopped - 1 cup potatoes, peeled and diced Canned items help make this soup easy and quick. They bring rich taste and nutrients. You will need: - 1 can (15 oz) cannellini beans, drained and rinsed - 1 can (14 oz) diced tomatoes, including juices - 4 cups vegetable broth Herbs and spices make the soup fragrant and bright. They are key for flavor. Gather these: - 1 tablespoon extra virgin olive oil - 3 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - Salt and freshly ground black pepper to taste - 1 cup small pasta (such as ditalini or elbow macaroni) - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional, for serving) Each ingredient plays a part in the rich taste of this minestrone soup. Fresh veggies bring crunch, while canned goods ensure it cooks nicely. Herbs tie everything together, creating a bowl of warmth and comfort. Start by washing and peeling all your fresh veggies. You need: - 1 cup carrots, peeled and diced - 1 cup celery, diced - 1 cup zucchini, diced - 1 cup fresh green beans, trimmed and chopped - 1 cup potatoes, peeled and diced Next, drain and rinse the cannellini beans. You will also need: - 1 can (15 oz) cannellini beans - 1 can (14 oz) diced tomatoes, including juices Gather your seasonings and broth, such as: - 4 cups vegetable broth - 1 tablespoon extra virgin olive oil - 3 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - Salt and freshly ground black pepper to taste Lastly, have your small pasta ready. I recommend: - 1 cup ditalini or elbow macaroni First, layer the diced carrots, celery, zucchini, green beans, and potatoes in the slow cooker. Spread them evenly at the bottom. Next, stir in the rinsed cannellini beans and diced tomatoes with their juices. Pour the vegetable broth over the entire mix. This adds flavor and moisture. Then, sprinkle in the minced garlic, olive oil, oregano, basil, and the bay leaf. Season with salt and pepper to taste. Gently stir to combine all the delicious ingredients. Once everything is combined, secure the lid on your slow cooker. You can set it to low for 6-8 hours or high for 3-4 hours. Cook until the veggies are tender and the flavors meld. About 30 minutes before serving, add the small pasta to the slow cooker. Stir well to mix it in. Re-cover and cook until the pasta is al dente, checking once or twice. When the soup is done, don’t forget to remove the bay leaf. Taste your minestrone and adjust the seasoning if needed. Serve it hot, garnished with fresh parsley and Parmesan cheese if you like. Enjoy! To get the real taste of Italy, focus on fresh ingredients. Use ripe tomatoes for the best flavor. Fresh herbs like basil and oregano add depth to your soup. Extra virgin olive oil is key for richness. Don’t rush; let the soup simmer. This allows the flavors to mingle and grow. For the perfect minestrone, choose small pasta. Ditalini and elbow macaroni work great. They soak up the broth well. Avoid large pasta shapes as they may overpower the soup. Cook the pasta in the slow cooker for about 30 minutes before serving. This way, it stays al dente and delicious. Layer your veggies in the slow cooker for even cooking. Start with hearty vegetables like carrots and potatoes. Add softer ones, like zucchini and green beans, later. Always check the soup in the last hour. Stir to mix flavors and ensure nothing sticks. If it seems too thick, add a splash of broth. Enjoy the process; it makes the final dish even better. {{image_4}} You can easily make this soup vegetarian or vegan. Simply skip the cheese topping to keep it vegan. The soup is already packed with veggies, so it’s a great choice. You can add more beans or lentils for extra protein. Use vegetable broth, which is already in the recipe. It adds flavor without meat. If you want to add meat, there are many choices. You can use Italian sausage, chicken, or even beef. Brown the meat in a pan before adding it to the slow cooker. This step adds a nice depth of flavor. Just remember to adjust the cooking time as needed. More meat may need a bit longer to cook through. Minestrone soup is flexible with vegetables. You can swap in what’s fresh or in season. In summer, try using fresh corn or bell peppers. In fall, add squash or pumpkin for a cozy touch. Winter veggies like kale or cabbage work great too. This soup can change with the seasons, keeping it exciting and fresh. Once your soup cools, put it in an airtight container. Make sure to leave some space at the top. The soup can last for about three to four days in the fridge. When you take it out, check for any off smells or colors before eating. You can freeze minestrone soup, and it works well! Use a freezer-safe container or bag. Leave some space for the soup to expand. It can be frozen for up to three months. Just remember to label it with the date so you know when to use it! To reheat, you can use the stove or a microwave. If using the stove, pour the soup into a pot. Heat it over medium until hot, stirring often. If using the microwave, put it in a bowl and cover it. Heat for two to three minutes, stirring halfway. Always check the temperature before eating! Minestrone soup comes from Italy. It started as a dish for poor people. Cooks used what they had on hand. This soup became a way to use leftover vegetables. Each region in Italy has its own twist on minestrone. You can find many versions, all delicious and filling. Yes, you can use different beans in minestrone. Some good choices are kidney beans or black beans. These beans add unique tastes and textures. Make sure to rinse and drain them before adding. This helps keep the soup fresh and healthy. To add spice, try using crushed red pepper flakes. Start with a small amount and add more if needed. You can also use spicy sausage or add hot sauce. These options bring heat without losing the soup's flavor. Adjust the spice level to suit your taste. Absolutely! You can make minestrone on the stove. Just cook the vegetables in a large pot over medium heat. Add the broth and beans, then simmer for about 30-40 minutes. Stir in the pasta last and cook until tender. This method is quicker but still tasty. In this blog post, we explored minestrone soup. We covered fresh veggies, canned goods, and herbs. You learned the steps for preparing and cooking soup in a slow cooker. We also shared tips for an authentic Italian taste and variations for every diet. Lastly, we discussed storage and reheating. Enjoy making your own minestrone soup. With practice, you’ll master this hearty dish. It’s healthy, simple, and packed with flavor. Happy cooking!

Slow Cooker Rustic Italian Minestrone Soup

Warm up your dinner routine with this Hearty Slow Cooker Rustic Italian Minestrone Soup! Packed with fresh vegetables and delicious flavors, this easy recipe is perfect for busy days. Just toss everything in your slow cooker, and let it simmer until tender. Serve with crusty bread for a delightful meal! Click through for the full recipe and make your weeknight dinners a breeze. #MinestroneSoup #SlowCookerRecipes #HealthyEating #ItalianCooking
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Ingredients
  

1 cup carrots, peeled and diced

1 cup celery, diced

1 cup zucchini, diced

1 cup fresh green beans, trimmed and chopped

1 cup potatoes, peeled and diced

1 can (15 oz) cannellini beans, drained and rinsed

1 can (14 oz) diced tomatoes, including juices

4 cups vegetable broth

1 tablespoon extra virgin olive oil

3 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

Salt and freshly ground black pepper to taste

1 cup small pasta (such as ditalini or elbow macaroni)

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

In the slow cooker, layer the diced carrots, celery, zucchini, chopped green beans, and diced potatoes evenly at the bottom.

    Carefully stir in the rinsed cannellini beans and the diced tomatoes with their juices. Pour the vegetable broth over the top.

      Add the minced garlic, drizzled olive oil, oregano, basil, bay leaf, and season with salt and pepper to taste, stirring gently to combine all ingredients.

        Secure the lid and set the slow cooker to low for 6-8 hours or high for 3-4 hours, cooking until all vegetables are tender and flavors are melded.

          Approximately 30 minutes before you plan to serve, add the small pasta to the slow cooker, stirring well to incorporate. Re-cover and cook until the pasta is al dente, checking periodically.

            Once cooked, remember to remove the bay leaf from the soup. Taste the minestrone for seasoning and adjust salt and pepper as necessary.

              Serve your hearty soup hot, garnished with a handful of freshly chopped parsley and a sprinkle of grated Parmesan cheese if you like for added richness.

                - Prep Time: 15 min | Total Time: 6-8 hr | Servings: 6-8

                  - Presentation Tips: Serve in rustic bowls with a side of crusty bread for dipping, and drizzle a little olive oil on top for an extra flavor boost.