Do you love soup this time of year? I sure do! I also love to try new soups. This was one of my first times to try a slow cooker, meatless, minestrone soup. I typically always add some type of meat to my soups; however, I have been trying my hardest to make more meatless meals. I learned a valuable lesson making this soup. I quickly realized that adding my entire box of noodles was not a good idea because once they expanded, they took over my soup. So, I did a remake and this time it came out just the way I was hoping for.
I made this soup more bland than most, to serve it with some Asaigo cheese, croutons, and parsley on top. I wanted something very simple and perfect for a cold day.
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Slow Cooker Minestrone Soup
- 1 15.5 oz Can of Northern Beans
- 1 15 oz Can of Tomato Sauce
- 1 Cup Carrots Chopped
- 1/4 Cup Onion Diced
- 2 Celery Stalks Chopped
- 1 Yellow Squash Chopped
- 3 Small Potatoes Diced
- 1/2 Cup Frozen Corn
- 1 Tsp Basil
- 8 oz Multi-Colored Pasta or Gluten Free Pasta
- Broth or Water
- Simply add in the beans, tomato sauce, carrots, onion, celery, squash, potatoes, corn, and basil to a 4 quart slow cooker and mix up. I added additional broth/water to bring the liquid up to cover the ingredients.
- Let this cook on low for 6-8 hours.
- In the last 30 minutes of cooking add in 8 oz of pasta.
- Serve topped with your favorite cheese and croutons.