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  • Writer's pictureCheyenne

Crockpot Minestrone Soup


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


  1. To crockpot, add all of the ingredients except the pasta and spinach. Parmesan rind is optional, but great to throw in for extra flavor if on hand

  2. Cover and cook on LOW 5 hours

  3. After 5 hours, add pasta and spinach. Cover and continue cooking on low additional 25 minutes

  4. Once pasta is cooked, soup is ready to eat!

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