• 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

Pin It


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

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

 

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites