The first time I made this soup we had an array of summer veggies in the refrigerator (zucchini, yellow squash, tomatoes, spinach and mushrooms) that needed to be used up. I started adding ingredients to the slow-cooker and this crock-pot minestrone was born. You can use a variety of veggies and beans, as well as the grain or pasta of choice. We added turkey kielbasa simply because we had some in the refrigerator, and it added a nice smoky flavor to the soup. You can forego meat if you want to keep it vegetarian.
The second time I made it I omitted the sausage and served it over quinoa to make it a little bit heartier. It’s perfect for a light summer dinner or a comforting winter soup, and it works well for busy weeknights because you can simply throw all of the ingredients in the slow-cooker and come home to a delicious-smelling kitchen. Our favorite side to this soup is grilled cheese paninis on Dave’s Killer Bread.
- 6-8 cups low-sodium chicken broth
- ½ bag of spinach
- 8-ounce can tomato sauce or 6-ounce can tomato paste
- 2 tsp basil
- 2 tsp oregano
- 2 tsp garlic powder
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 4-6 mushrooms, sliced
- 1 zucchini, sliced and quartered
- 1 yellow squash, sliced and quartered
- 2 Tbsp red wine vinegar
- ¼ cup+ finely-grated Parmesan cheese
- Salt and pepper, to taste
- Smoked turkey sausage, sliced and quartered, optional
- 2 cups macaroni, other noodles, quinoa, rice, lentils or other grain, optional
- Add all ingredients to the crock pot.
- If you want your noodles to stay al dente, add them about 20-30 minutes before serving, and then let the soup cook until the noodles are tender.
- Season to taste, and add more broth to reach your desired consistency (especially depending on the grain you choose to add).
- Garnish with additional Parmesan cheese and enjoy.
