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Slow Cooker Spring Minestrone Soup | Chef & Shower Recipes | Crockpot Dinner

Slow Cooker Spring Minestrone Soup

5 Total Hours    8 Servings

This soup is ridiculously easy. Throw the ingredients in the crockpot before heading to work or taking the kids to the pool. Make a big batch and freeze half, keep the other half on hand for lunches or light summer dinners.


1 sweet onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
1 (28-oz) can diced tomatoes
2 (15-oz) cans cannellini beans, drained and rinsed
3 cups low-sodium vegetable stock
3 cups water
8-oz uncooked ditalini pasta
12 thin asparagus spears, stems removed and cut into thirds
1 cup sweet peas
6-oz bag fresh spinach
1/3 cup freshly grated romano or parmesan cheese
salt and pepper to taste


  1. If time, quickly brown the onions, garlic and carrots in a saute pan with a bit of olive oil. Sprinkle with salt and pepper.
  2. Add diced onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, stock and water to your crockpot. Cook on low for 4-6 hours, stirring once or twice if you can.
  3. About 10-15 minutes before serving, add in asparagus, spinach, peas and pasta. Cook on low for another 10-15 minutes then stir in grated cheese. Taste and season with additional salt and pepper as desired.
  4. Serve immediately with additional cheese on top!
Chef & Shower
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