Hearty 13-Bean Slow Cooker Minestrone
A super-simple, super-satisfying homemade crockpot minestrone soup made with 13-bean soup mix. Perfect for meal prep, batch cooking or a cozy, easy dinner!
Servings: 12 servings
Ingredients
- 8 cups vegetable broth or chicken broth
- 29 ounces diced tomatoes 2, 14.5 oz cans, undrained
- 2 cups Bob's Red Mill 13 Bean Soup Mix
- 3 celery stalks chopped
- 2 carrots sliced
- ½ yellow onion chopped
- 1 cup button mushrooms sliced
- 1 tablespoon dried basil
- 2 teaspoons garlic minced
- 2 teaspoons salt divided
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- 2 cups orecchiette pasta
- 6 cups baby spinach leaves
Instructions
- In 6-quart slow cooker, combine broth, tomatoes, soup mix, celery, carrots, onion, mushrooms, basil, garlic, 1 teaspoon salt, oregano and pepper. Cover and cook on LOW heat 8 to 9 hours or HIGH heat 5 to 6 hours.
- Stir in remaining 1 teaspoon salt, pasta and spinach. Turn slow cooker to HIGH heat and cook another 20 to 30 minutes, covered, until pasta is tender.
Nutrition
Calories: 182kcal | Carbohydrates: 36g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1046mg | Potassium: 737mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3528IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 4mg