One of my favorite parts of fall? Soup. All of the soups. Those yummy, yummy, yummy soups. And the best fall soup of them all is definitely this delicious crock pot minestrone soup.
If you don’t yet have a crock pot, GET ONE (here). They make fall soups (and a bunch of other dishes) so so easy. You just add everything to the crock pot, set the timer, and walk away! You’ll return a few hours later to a delicious dish, ready to be eaten. Crock pots are the working person’s best friends – I just add everything to my crock pot before I leave in the morning, and then come home to my dinner, ready and waiting! Some of my favorite crock pot recipes are this chicken enchilada soup and this chili!
But lets talk about this delicious crock pot minestrone soup. I like to make a big batch of it on Monday, and then eat it all week for lunches and dinners galore. Or I freeze it and then eat it whenever my little heart desires. But there’s an important detail for this recipe which we need to discuss: the noods.
Yes, that means noodles.
You should know that I probably put in double the suggested amount of noodles in this crock pot minestrone soup recipe… but if you care about that at all then we probably can’t be friends because carbs are my favorite. I want all of the noodles, always!
So keep reading for my noodle-full recipe:
Crock Pot Minestrone Soup
I recommend serving this delicious soup with some homemade rosemary bread.
- 2 cups of diced tomatoes
- 2 cups of chopped carrots
- 2 cups of chopped potatoes
- 1 1/2 cups of chopped celery
- 2 cups of chopped spinach
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 tablespoon of Italian seasoning
- 4 cups of low-sodium vegetable broth
- 2 cups of water
- 3 cups of tomato juice (or V8)
- 1 teaspoon of salt, plus more to taste
- 1 teaspoon of freshly ground black pepper, plus more to taste
- 2 bay leaves
- 1 can (14.5 ounces) of red kidney beans, drained and rinsed
- 1 can (14.5 ounces) of cannellini beans, drained and rinsed
- 1 1/2 cups of chopped zucchini
- 1 1/4 cups of tubular pasta (I used macaroni)
- Place the tomatoes, carrots, potatoes, celery, spinach, onion, garlic, and Italian seasoning in the crock pot.
- Add the vegetable broth, water, and tomato juice and then add the salt, pepper, and bay leaves.
- Cook on High for 3-4 hours or on Low for 6-8 hours.
- Once the cooking time is complete, add the kidney beans, cannellii beans, zucchini, and pasta to the crock pot.
- Cook on high heat for an additional 15-20 minutes or until pasta is tender.
- Remove the bay leaves before stirring and serving.