If you're searching for a warm, hearty meal that practically cooks itself, look no further than this Crockpot Veggie Loaded Minestrone Soup! Bursting with vibrant vegetables, savory Italian flavors, and wholesome ingredients, this soup is the ultimate comfort food that will have your taste buds dancing. Perfect for busy weeknights or lazy weekends, simply toss everything into your crockpot, set it, and let it work its magic. In just over six hours, you'll be rewarded with a deliciously satisfying soup that serves up to eight—ideal for family gatherings or meal prep. Ready to dive into this culinary delight? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup zucchini, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 can kidney beans, drained
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Instructions
- Begin by preparing all your vegetables. Dice 1 cup of carrots, 1 cup of celery, and 1 cup of zucchini into small, even pieces. This will help them cook evenly in the soup.
- In a large crockpot, combine the diced carrots, celery, and zucchini. Make sure to distribute them evenly across the bottom of the pot.
- Open the can of diced tomatoes and pour it over the vegetables in the crockpot. Do not drain the tomatoes, as the juices will add flavor to the soup.
- Next, add the 4 cups of vegetable broth to the crockpot. This will serve as the base for your minestrone soup.
- Drain and rinse the can of kidney beans, then add them to the crockpot. This will provide protein and additional texture to the soup.
- Sprinkle 1 tablespoon of Italian seasoning over the mixture in the crockpot. This will infuse the soup with classic Italian flavors.
- Add salt and pepper to taste. Start with a teaspoon of salt and a few cracks of black pepper, then adjust according to your preference later.
- Stir all the ingredients in the crockpot gently to combine them well. Make sure that the vegetables are submerged in the broth.
- Cover the crockpot with its lid and set it to cook on low for 6 hours. This slow cooking process will allow the flavors to meld beautifully.
- After 6 hours, check the soup for seasoning. Taste and adjust with more salt and pepper if needed.
- Once done, ladle the minestrone soup into bowls and serve hot. You can garnish with fresh herbs or grated Parmesan cheese if desired.
- This recipe yields approximately 8 servings, perfect for meal prep or sharing with friends and family!
Tips
- Prep Ahead: To save time on busy days, chop your vegetables the night before and store them in the fridge. This way, you can simply dump them into the crockpot in the morning.
- Layering Matters: When adding ingredients to the crockpot, layer them in the order listed. Starting with the vegetables, then the tomatoes, broth, and beans helps to ensure even cooking and optimal flavor infusion.
- Customize Your Veggies: Feel free to swap out any of the vegetables based on what you have on hand. Spinach, kale, or bell peppers can be great additions to this versatile soup!
- Seasoning is Key: Always taste your soup before serving. Adjust the seasoning with more salt, pepper, or Italian seasoning to suit your palate.
- Garnish for Extra Flavor: Enhance your soup with fresh herbs like basil or parsley, or sprinkle some grated Parmesan cheese on top for a delicious finishing touch.
- Make it a Meal: Serve your minestrone soup with crusty bread or a side salad for a complete and satisfying meal.
- Store Leftovers Wisely: This soup keeps well in the fridge for up to 4 days or can be frozen for up to 3 months. Just make sure to cool it completely before transferring to airtight containers.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 5g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
