Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened slightly, about 5-7 minutes.2 tablespoons olive oil, 1 large yellow onion, 3 carrots, 3 stalks celery
- Stir in the minced garlic, Italian seasoning, thyme, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.4 cloves garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes
- Carefully transfer the sautéed vegetable mixture to your slow cooker insert.
- Pour in the vegetable broth and add the rinsed and drained cannellini beans and navy beans.6 cups low-sodium vegetable broth, 1 (15-ounce) can cannellini beans, 1 (15-ounce) can navy beans
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.
- About 30 minutes before serving, stir in the small pasta into the slow cooker. Cook on high, uncovered (if your slow cooker allows, otherwise it’s fine to keep it covered), until the pasta is al dente.1 cup small pasta
- Stir in the chopped spinach or kale and cook for another 5-10 minutes, or until the greens have wilted.4 cups fresh spinach or kale
- Stir in the fresh parsley. Taste and season generously with salt and freshly ground black pepper as needed.1/4 cup fresh parsley, to taste salt, to taste freshly ground black pepper
- Ladle the Slow Cooker Green Minestrone into bowls. Serve hot, garnished with grated Parmesan cheese if desired, and with crusty bread for dipping.N/A grated Parmesan cheese, N/A crusty bread
Notes
This recipe takes about 15-20 minutes of active preparation. It can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months.
