Nothing says winter like soup for supper!
My Easy Minestrone Soup is so hearty and filling that the carnivores in your family will never even miss the meat! And bonus, this is a slow cooker recipe, so it couldn’t be simpler to prepare!
PrintEasy Minestrone Soup
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
Description
This hearty soup is so filling that even your meat-lovers won’t miss the meat in this yummy vegetarian supper!
Ingredients
Scale
- 1 (15 oz) can of kidney beans, rinsed and drained
- 1 (15 oz) can of Great Northern Beans, rinsed and drained
- 1 (14 oz) can of diced tomatoes
- 1 (6 oz) can of tomato paste
- 1 onion, chopped
- 1 (1 oz) packet of dry Ranch seasoning mix
- 2 cups of chicken stock
- salt and pepper
- 1 (10 oz) package of a frozen vegetable medley (I used carrots and squash)
- 1 pound of a short cut pasta (we always use g-free noodles)
- chopped parsley to garnish
- grated Parmesan cheese to garnish
Instructions
- Add your beans, diced tomatoes, tomato paste, onion, Ranch seasoning mix and stock along with a hearty pinch of salt and pepper to your slow cooker.
- Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
- About 30 minutes before you’re ready to eat, open the lid and stir in your frozen vegetables and pasta. Cover and cook on high this time for another 20 to 30 minutes.
- Remove lid and ladle into bowls with a garnish of chopped parsley and a little Parmesan.
Notes
We always use gluten-free pasta in our house.
Charmaine Ng | Architecture & Lifestyle Blog says
Minestrone soup – or any tomato-base soup, really – is my favourite! Thanks for the easy recipe! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Kate says
Do you cook the pasta first? Or just dump it in? Thanks! This looks delicious!
Mix and Match Mama says
You just dump it in the last 30 minutes!
Susan McKain says
I was wondering the same, and putting it in “raw” was my guess. It’s always so nice to not have to cook the pasta separately. Looks delicious, thank you!