Slow Cooker Minestrone Soup

This Slow Cooker Minestrone Soup recipe is high in fiber and ready in 6-8 hours with minimal prep work, making it a perfect option for a busy weeknight meal. It is also versatile and can be easily customized to your liking.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the onion, carrots, and celery and cook until softened, about 5 minutes.

Step 3

Add the oregano, thyme, red pepper flakes (if using), and parsley and cook for 1 minute more.

Step 4

Add the lentils, cannellini beans, kidney beans, diced tomatoes, vegetable broth, and water to the skillet.

Step 5

Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Step 6

Pour the minestrone soup mixture into the slow cooker.

Step 7

Cook on low for 6-8 hours, or until the lentils and beans are tender.

Step 8

Stir in the pasta and Parmesan cheese.

Step 9

Season with salt and pepper to taste.

Step 10

Serve immediately.

Step 11

Tips:

Step 12

For a thicker soup, mash some of the lentils and beans against the side of the slow cooker with a spoon.

Step 13

You can also add other vegetables to the soup, such as zucchini, green beans, or spinach.

Step 14

Serve the soup with a side of crusty bread or croutons.