06.23.15

Crockpot Minestrone Soup

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Delicious, low calorie minestrone soup filled with tons of veggies! Best part, it’s done in the crockpot!  Pair it with our Italian Chopped Salad or enjoy it on its own.

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Ingredients:

  • olive oil, to taste
  • 4 ounces pancetta, 1/2 inch dices (You can usually find these already package and diced at grocery store)
  • 1 to 1 1/2 cups of chopped yellow onion
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 cup chopped zucchini
  • 4 cloves garlic, minced
  • 2 teaspoons dry thyme
  • 1 (26- ounce) can or box diced tomatoes
  • 6 to 8 cups chicken stock or broth
  • 1 bay leaf
  • kosher salt and fresh ground pepper
  • 8 to 10 ounces fresh baby spinach
  • 2 tablespoons store-bought pesto
  • 1 (15 ounce) can of cannellini beans, drained and rinsed
  • 2 cups cooked small pasta (I used gluten free brown rice pasta from Trader Joes)

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Directions:

1.  Heat about 2 tablespoons of olive oil over medium heat in a large pot.  Add the pancetta, onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

2.  Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to your crockpot.  Add your ingredients from your pot to the crockpot. Stir, cover and set crockpot on high for 4 hours.

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3.  With about 30 minutes left in the cooking time, add your drained and rinsed beans to the crockpot. While the beans heat through, bring a large pot of water to a boil and cook your noodles according to package. When complete, drain noodles and add to crockpot. Serve and enjoy!

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The soup should be quite thick but if it’s too thick, I add more chicken stock. Also, make sure to discard the bay leaf before serving.
Recipe adapted from Ina Garten

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