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Crock Pot Olive Garden Minestrone Soup Recipe
How to make Crock Pot Olive Garden Minestrone Soup Recipe
Course
Crock Pot Entree, Soup
Cuisine
American
Keyword
Crockpot Minestrone Soup Olive Garden, Olive Garden Minestrone, Olive Garden Minestrone Soup
Prep Time
15
minutes
minutes
Cook Time
6
hours
hours
Total Time
6
hours
hours
15
minutes
minutes
Servings
6
Calories
237
kcal
Author
Tammilee Tips
Equipment
Slow cooker
Ingredients
4
cups
low-sodium vegetable stock
2
cups
Water
29
oz
Diced Tomatoes
1
cup
Celery
diced
1
cup
Carrots
diced
1
cup
yellow onion
small, diced
2
Tablespoon
fresh parsley
chopped or 2 teaspoon dried
2
teaspoon
Dried Basil
1
teaspoon
Dried Oregano
¾
teaspoon
Dried Rosemary
crushed
½
teaspoon
Dried Thyme
2
Bay Leaf
½
teaspoon
White Sugar
Salt and pepper to taste
to taste
1 ⅓
cups
zucchini
diced
1 ⅓
cups
shell pasta
4
cloves
Garlic
minced
15
oz
red kidney beans
drained and rinsed
½
cup
green beans
cut
15
oz
white navy beans
or cannellini beans, drained and rinsed
2
cups
fresh spinach leaves
packed chopped
Finely shredded Parmesan cheese
US Customary
-
Metric
Instructions
Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to your slow cooker.
Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours.
About 30 -40 minutes before serving add in zucchini, pasta, garlic, kidney beans, and white beans and cook on high until pasta is tender.
Stir in spinach and green beans and cook several minutes until heated through.
Nutrition
Calories:
237
kcal
|
Carbohydrates:
48
g
|
Protein:
11
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
680
mg
|
Potassium:
840
mg
|
Fiber:
9
g
|
Sugar:
9
g
|
Vitamin A:
4301
IU
|
Vitamin C:
25
mg
|
Calcium:
112
mg
|
Iron:
5
mg