Minestrone Soup Recipe
Minestrone is an Italian soup that can be made any number of ways…It is completely customizable and it’s perfect because making soup can be a great way to clear out the refrigerator and toss in any vegetables you have on hand.
My goal for this recipe is to use what you might already have from your refrigerator or pantry.
Soup is such a wonderful meal anytime because you can add sides for the changing seasons. I personally love it with a piece of garlic butter sourdough toast for dipping.
Healthy Crockpot Minestrone Soup
Inspired by The Family Freezer
Yields 8 servings
(just a guide! Use any vegetables you have on hand)
- 28oz can diced tomatoes, undrained
- 15oz can kidney beans, drained and rinsed
- 10oz frozen chopped spinach
- 2 carrots, diced – or I use a few handfuls of baby carrots cut into circles
- 2 celery ribs, diced
- 1 cup green beans – frozen or fresh work equally well
- 1 zucchini, cubed
- 1 small yellow onion, diced (one cup)
- 3 cloves garlic, minced
- 1 tablespoon Italian Seasoning
- 1 teaspoon pepper
- 32oz vegetable broth* (not needed until day of cooking) – or add 2 Tbsp vegetable base (Better than Bouillon) to the freezer bag and add 4 cups of water on the day of cooking.
- 1/2 cup uncooked pasta (I use ditallini or farfalle) (not needed until day of cooking)
*If your broth is low sodium, you might need to add 1/2-1 teaspoon salt to bring out the flavors of the vegetables. Simply taste-test the soup before serving and add if necessary.
- Combine all ingredients (except pasta) in crockpot.
- Cook on low for 6-8 hours.
- Add pasta and cook for an additional 30 minutes.
To Freeze and Cook Later
Label your freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal). To your freezer bag, add all ingredients, except broth and pasta. Remove as much air as possible, seal, and freeze for up to three months.
CROCK POT: When ready to cook, thaw in refrigerator overnight or in morning in water. Add to crockpot with 32oz vegetable broth (or water if you added vegetable bouillon) and cook on low for 6-8 hours. Add pasta for an additional 30 minutes.
INSTANTPOT: To make in InstantPot – add contents from freezer bag + 4 cups of water or vegetable broth + dry pasta to InstantPot. Seal and set to lower pressure for 8 minutes. Allow for natural pressure release.
Check seasoning and adjust salt & pepper. Top with fresh chopped parsley or add 1 drop of Parsley Vitality essential oil to the pot and stir to distribute.
Garnish with fresh parmesan (optional) and serve with warm, crusty bread.
This recipe is part of our freezer meal week. If you want more recipes like this one, follow live in The Hassle-Free Family on Facebook or fill out the form below to have them all sent to your email inbox.