• 3 T. olive oil
  • 1 c. minced white onion (about 1 small onion)
  • 1/2 c. zucchini, chopped
  • 1/2 c. frozen cut Italian cut green beans
  • 1/4 c. minced celery (about 1/2 stalk)
  • 4 tsp. minced garlic (about 4 cloves)
  • 4 c. vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
  • 30 oz. kidney beans, drained, canned
  • 30 oz. white beans, canned, or great northern beans, drained
  • 14 oz. diced tomatoes, canned
  • 1/2 c. carrot, shredded or julienned
  • 2 T. minced fresh parsley
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried thyme
  • 3 c. hot water
  • 4 c. fresh baby spinach
  • 1/2 c. pasta, small shell

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Slow Cooker Minestrone is a delicious Olive Garden Copycat recipe that will have your family and friends raving! Enjoy!

  1. Heat three tablespoons of olive oil over medium heat.
  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Transfer to slow cooker, adding vegetable broth, drained tomatoes, beans, carrot, hot water, and spices.
  4. Cover. Crock for 4 – 6 hours on Low or 1 1/2 – 2 1/2 hours on High.
  5. During the last hour of crocking add pasta. Cover and cook.
  6. Add spinach leaves 30 minutes before done or until it reaches desired consistency.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Slow Cooker Minestrone Copycat Nutrition * *

 

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