I’m back from spring break after a wonderful week at the beach, and spring is in full swing. This is such a busy time of year, and I know it can be difficult to get a healthy dinner on the table. My Easy Minestrone Soup is the answer.
This has been a family favorite for over a decade, and it’s one of the first recipes I shared on The Joyful Home in 2014. It’s full of healthy protein and veggies, and your slow cooker does most of the work.
Prep it in advance in your slow cooker, and then enjoy a delicious dinner at the end of the day. The leftovers are equally (if not more) delicious, so you can make a big batch and enjoy it all week for both lunch and dinner.
Easy Minestrone Soup
1 quart chicken or veggie stock
2 14.5 oz cans petite diced tomatoes
1 15 oz. can cannellini beans
1 15 oz. can kidney beans
3 carrots, peeled and chopped
2 stalks celery, chopped
1 cup onion, chopped (approx. ½ medium onion)
1 t dried thyme
½ t dried sage
2 bay leaves
2 cups cooked pasta (whatever shape you prefer)
2 cups frozen spinach or 1 bag fresh spinach (8-10 oz.)
Salt & pepper
Freshly grated parmesan cheese, optional
In a slow cooker, combine all ingredients except pasta, spinach, salt and pepper. Cook on LOW for 6-8 hours or HIGH 3-4 hours. Add cooked pasta and spinach. If using frozen spinach, there is no need to thaw in advance.
Allow pasta and spinach to heat through, and season soup to taste with salt and pepper. Remove bay leaves before serving. Top with parmesan cheese and enjoy!
