Minestrone Soup
A delicious and nutritious minestrone soup filled with vegetables, chickpeas, and pasta, perfect for busy weeknight dinners or gatherings.
Ingredients
Vegetables and Base
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
Pasta and Seasoning
- 1 cup small pasta (like macaroni or ditalini) Cooked separately if you prefer al dente
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish Torn for garnish
Instructions
Preparation
- In a crock pot, combine the onion, carrots, celery, garlic, zucchini, green beans, diced tomatoes, vegetable broth, chickpeas, and Italian seasoning. Stir well to combine.
- Season the mixture with salt and pepper to taste.
Cooking
- Cover the crock pot and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, add the pasta and stir gently.
- Once the pasta is cooked, adjust seasoning if needed.
Serving
- Serve hot, garnished with fresh basil.
Notes
To store leftovers, transfer to airtight containers and refrigerate for up to 4 days. Can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.