Slow cooker meals are a lifesaver these days. With a new job and plenty of after-school activities, I’ve been relying on mine at least a couple nights a week. I love being able to throw together a handful of ingredients in the morning and not worrying about dinner until we sit down to a hot, delicious meal that evening.
I posted this recipe in my first month of blogging, and it has been in our fall/winter menu rotation for almost 10 years. My Easy Minestrone Soup is a family favorite, and I think your family will love it, too.
Easy Minestrone Soup
- 4 cups chicken broth or veggie stock (equivalent to 1 box)
- 2 14.5 oz. cans diced tomatoes (or 1 28 oz.; we prefer petite diced)
- 1 15 oz. can cannellini beans, drained and rinsed (any white bean will work)
- 1 15 oz. can kidney beans, drained and rinsed
- 3 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 1 cup onion, chopped (approx. 1/2 of a medium-sized onion)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- Salt & pepper
- 2 cups cooked pasta
- 2 cups frozen spinach
- Combine all ingredients except salt & pepper, pasta, and spinach in a slow cooker.
- Cook on LOW for 6-8 hours or HIGH 3-4 hours.
- About 30 minutes before it’s done, add the cooked pasta and spinach (no need to thaw), and season to taste with salt & pepper. Remove bay leaves before serving.
- In a large soup pot or dutch oven, sauté carrots, celery, and onion in a couple tablespoons of olive oil for 8-10 minutes over medium heat (just until softened).
- Add chicken broth, tomatoes, beans, veggies, and spices. Bring to a boil, and simmer over medium-low heat for at least 30 minutes.
- Before serving, add cooked pasta and spinach and season with salt & pepper. Allow to warm through, and remove bay leaves before serving.