Crockpot Summer Garden Minestrone

Crockpot Summer Garden Minestrone

A vibrant and healthy soup that captures the essence of summer vegetables, perfect for a light lunch or dinner.

Servings: 6 | Cook Time: 240 minutes

Prep Time: 20 minutes | Total Time: 260 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups zucchini, diced
• 1 bell pepper, chopped
• 2 cups green beans, trimmed and halved
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta shells
• 2 cups fresh spinach

Instructions

1. Prepare Vegetables: Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant.
2. Combine Ingredients: Transfer onion and garlic to the slow cooker, then add zucchini, bell pepper, green beans, diced tomatoes, and vegetable broth.
3. Season Soup: Stir in oregano, basil, salt, and pepper, ensuring the seasonings are well distributed.
4. Slow Cook: Set the slow cooker to low and cook for 4 hours, allowing the flavors to meld.
5. Add Pasta: Add pasta shells during the last 30 minutes of cooking, stirring occasionally.
6. Finish and Serve: In the last 10 minutes, stir in fresh spinach until wilted, then serve hot.

Tips

• For a heartier soup, add a can of drained cannellini beans.
• Substitute pasta with quinoa for a gluten-free option.
• Use fresh herbs if available for an enhanced flavor profile.

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