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Olive Garden Copycat Minestrone Soup {Slow Cooker}

Olive Garden Copycat Minestrone Soup {Slow Cooker}

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Warm up with a comforting bowl of Olive Garden Copycat Minestrone Soup, made effortlessly in your slow cooker. This hearty dish is brimming with vibrant vegetables, nutritious beans, and tender pasta, creating a satisfying meal perfect for any occasion. With its rich blend of herbs and spices, this soup not only warms the body but also delights the palate. Easy to prepare, simply toss the ingredients into your slow cooker and let it work its magic while you go about your day. Whether enjoyed at home or served to guests, this minestrone soup is sure to be a family favorite.

Ingredients

Scale
  • 4 cups low-sodium vegetable stock
  • 2 cups water
  • 2 (14.5 oz) cans diced tomatoes
  • 1 cup diced celery (3 stalks)
  • 1 cup diced carrots (2 carrots)
  • 1 cup diced yellow onion (1 small)
  • 1 1/3 cups diced zucchini (1 small)
  • 2 Tbsp chopped fresh parsley (or 2 tsp dried)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried rosemary crushed
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp sugar
  • Salt and freshly ground black pepper to taste
  • 1 1/3 cups shell pasta
  • 4 cloves garlic minced
  • 1 (15 oz) can dark red kidney beans drained and rinsed
  • 1 (15 oz) can white navy beans or cannellini beans drained and rinsed
  • 1 (14.5 oz) can Italian green beans drained
  • 2 cups packed chopped fresh spinach

Instructions

  1. Combine vegetable stock, water, diced tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves, and sugar in a slow cooker. Season with salt and pepper.
  2. Cook on low for 6-8 hours or high for 3-4 hours.
  3. Stir in zucchini, shell pasta, minced garlic, kidney beans, and white beans. Cook on high for an additional 30-40 minutes until pasta is tender.
  4. Add fresh spinach and Italian green beans; cook until heated through.
  5. Serve warm topped with shredded Romano cheese.

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