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Slow Cooker Minestrone Soup {Olive Garden Copycat} Recipe

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4.3 from 3 reviews

This Slow Cooker Minestrone Soup is a hearty and comforting olive garden-inspired recipe packed with vegetables, beans, and pasta simmered to perfection in a flavorful vegetable broth. Perfect for a cozy meal, this soup offers a delightful blend of fresh and dried herbs that enhance its rich Italian flavors.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 20 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Vegetables and Herbs

  • 1 cup diced celery (3 stalks)
  • 1 cup diced carrots (2 carrots)
  • 1 cup diced yellow onion (1 small)
  • 4 cloves garlic, minced
  • 1 1/3 cups zucchini, sliced into half moons (1 small)
  • 1 1/3 cups frozen green beans (regular or Italian), thawed under warm water
  • 2 cups packed chopped fresh spinach
  • 3 Tbsp chopped fresh parsley

Broth and Canned Ingredients

  • 6 1/2 cups low-sodium vegetable stock (plus more as desired)
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can white navy beans or cannellini beans, drained and rinsed

Dry Ingredients and Seasonings

  • 1 1/3 cups small or medium shell pasta
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried rosemary, crushed
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper, to taste

For Serving

  • Finely shredded parmesan or romano cheese

Instructions

  1. Prepare Base Vegetables and Seasonings: Add the vegetable stock, diced tomatoes, celery, carrots, onion, minced garlic, dried basil, oregano, thyme, and crushed rosemary into a 6 or 7-quart slow cooker.
  2. Cook the Soup Base: Season with salt and freshly ground black pepper to your preference and cook on low heat for 7 to 8 hours or on high heat for 3 1/2 to 4 hours, allowing the flavors to meld together.
  3. Add Zucchini, Pasta, and Green Beans: Stir in the sliced zucchini, shell pasta, and thawed green beans. Continue cooking on high heat for an additional 20 to 30 minutes, or until the pasta is tender.
  4. Incorporate Spinach and Beans: Mix in the fresh chopped spinach, kidney beans, cannellini beans, and chopped fresh parsley. Cook for several more minutes until everything is heated through.
  5. Adjust Consistency and Serve: If needed, stir in more vegetable broth to thin the soup to your liking. Serve warm and garnish each bowl with finely shredded parmesan or romano cheese for added flavor.

Notes

  • Using low-sodium vegetable stock allows you to control the saltiness of the soup.
  • If you prefer, you can substitute the shell pasta with other small pasta shapes like ditalini or elbow macaroni.
  • For a gluten-free version, use gluten-free pasta.
  • The soup can be thickened or thinned by adjusting the amount of vegetable broth added at the end.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.

Find it online: https://cheftinaskitchen.com/slow-cooker-minestrone-soup-olive-garden-copycat-recipe/