Minestrone Soup for your Crockpot
For this recipe, I love to make it in advance as a Freezer to Slow Cooker Meal. That way I can take it from the freezer and drop it in the slow cooker on one of those busy days when I know it's going to be hard to get dinner on the table!
Servings: 6
Calories: 496868kcal
Ingredients
- 1/2 onion chopped
- 1 cup carrots chopped
- 2 t. minced garlic
- 2 cans of diced tomatoes 15 oz
- 1 can white beans
- 3 cups chicken broth
- 1/2 cup Parmesan cheese
- 2 bay leaves
- 2 T basil
- 2 T parsley
- salt
- pepper
- 2 cups frozen or fresh spinach
- 2 cups cooked small pasta shells
- extra parmesan cheese to top with
Instructions
- Rinse and drain beans. Puree beans with one cup of the chicken broth in your blender or food processor.
- Place all ingredients, except spinach and pasta into a gallon size freezer bag. Label & Freeze.
On Cooking Day:
- Cook on low for 7-8 hours.
- About an hour before soup is done cooking, add spinach.
- Add cooked pasta right before serving.
- Top with parmesan cheese.
Nutrition
Calories: 496868kcal | Carbohydrates: 110235g | Protein: 21210g | Fat: 1670g | Saturated Fat: 298g | Cholesterol: 6mg | Sodium: 57452mg | Potassium: 1337245mg | Fiber: 7003g | Sugar: 3339g | Vitamin A: 34880IU | Vitamin C: 104028mg | Calcium: 603509mg | Iron: 5669mg