Crockpot Minestrone Soup Recipe

This crockpot minestrone soup recipe by American Tadka Kitchen on YouTube is a great hearty soup recipe for chilly days. I love crockpot recipes, and I’ve been looking for more simple soup recipes since I’ve been lazy to cook. This is a simple recipe because you dump most of your ingredients at once, and let it slow cook throughout the day. Plus, crockpot recipes keep the food warm all day, and you can just eat hot it at any time. I’ve never had this type of soup before so it would be something new to try out. I have no idea why I’ve never heard of minestrone soup before, but it looks like I am missing out. This soup is right up my alley because it’s filled with lots of veggies.

Ingredients:

• 2 (14.5oz) cans fire-roasted tomatoes
• 1 (15oz) can white kidney beans
• 1 (15oz) can red kidney beans
• 1 onion, chopped
• 3 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 4 cloves garlic, minced
• 1.5 tbsp tomato paste
• 2 bay leaves
• 2 tsp salt, or to taste
• 1 tsp black pepper, or to taste
• 2 tsp dried basil
• 1 parmesan rind (optional)
• 4 cups beef broth
• ½ cup ditalini pasta
• 2 ½ cups spinach 

Directions:

First, add all of the chopped ingredients into the crockpot except the spinach and pasta. Cover the lid and let it cook on LOW for 5 hours.

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Next, after 5 hours, add the pasta and spinach. Let it cook for another additional 25 minutes.

Overall, this is a great soup recipe because it has all of the food groups, and it’s vegetarian friendly. It’s a filling type of soup because of the beans and pasta. I love healthy recipes, and the leftovers would a couple of days in the week. Also, this is a big enough recipe to feed a large family too.