Can I use different vegetables in Olive Garden Minestrone Soup made in a slow cooker?

Yes, you can customize the vegetables in your slow cooker minestrone soup. Common alternatives include asparagus, kale, peas, yellow squash, and cauliflower, which all work well. Feel free to use whatever fresh or frozen vegetables you have on hand to tailor the soup to your taste or what’s available seasonally.

What type of pasta is best for slow cooker minestrone soup, and can I leave it out?

Short pasta shapes like small shells, elbow macaroni, or ditalini are ideal because they hold up well in soup. If you prefer, you can omit the pasta entirely. Just keep in mind that adding pasta during slow cooking can cause it to become mushy; it’s better to cook pasta separately and add it to individual servings.

Is Olive Garden Minestrone Soup suitable for a vegan diet when made in a slow cooker?

Yes, this minestrone soup is naturally vegan when you use vegetable broth and omit any dairy toppings. To keep it vegan, serve with vegan parmesan or skip cheese altogether. The soup’s mix of vegetables, beans, and herbs makes it a hearty, plant-based meal.

Can I add meat like ground beef or Italian sausage to slow cooker minestrone soup?

While traditional minestrone is vegetarian, you can add ground beef or Italian sausage if you want a meatier version. Brown and drain the meat before adding it to the slow cooker to maintain texture and flavor. However, many find the soup flavorful and filling without meat.

How should I store leftovers and freeze Olive Garden Minestrone Soup made in a slow cooker?

For storing leftovers, keep the soup without pasta in the refrigerator for up to 3-4 days. If freezing, omit the pasta and freeze the soup in airtight containers. Cook pasta separately and freeze it tossed with olive oil to prevent sticking, then combine when reheating for the best texture.

Olive Garden Minestrone Soup Slow Cooker Recipe with Beans

Name: Olive Garden Minestrone Soup Slow Cooker
Prep time: 6 h 20 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: – 6 1/2 cups low-sodium vegetable stock; – 2 cans (14.5 ounces each) diced tomatoes; – 1 cup diced celery; – 1 cup diced carrots; – 1 cup diced yellow onion; – 4 cloves minced garlic; – 2 teaspoons dried basil; – 1 teaspoon dried oregano; – 3/4 teaspoon crushed dried rosemary; – 1/2 teaspoon dried thyme; – Salt and pepper to taste; – 1 1/3 cups zucchini sliced into half moons; – 1 1/3 cups frozen green beans; – 1 1/3 cups small or medium shell pasta; – 2 cups packed chopped fresh spinach; – 1 can (15 ounces) dark red kidney beans, drained and rinsed; – 1 can (15 ounces) white navy or cannellini beans, drained and rinsed; – 3 tablespoons chopped fresh parsley

Description

🍅 Slow Cooker Minestrone Soup is packed with hearty vegetables and beans, providing a nutritious and satisfying meal.
🥕 Its slow-cooked flavors make it an easy, comforting dish perfect for any day of the week.

Ingredients

– 6 1/2 cups low-sodium vegetable stock

– 2 cans (14.5 ounces each) diced tomatoes

– 1 cup diced celery

– 1 cup diced carrots

– 1 cup diced yellow onion

– 4 cloves minced garlic

– 2 teaspoons dried basil

– 1 teaspoon dried oregano

– 3/4 teaspoon crushed dried rosemary

– 1/2 teaspoon dried thyme

– Salt and pepper to taste

– 1 1/3 cups zucchini sliced into half moons

– 1 1/3 cups frozen green beans

– 1 1/3 cups small or medium shell pasta

– 2 cups packed chopped fresh spinach

– 1 can (15 ounces) dark red kidney beans, drained and rinsed

– 1 can (15 ounces) white navy or cannellini beans, drained and rinsed

– 3 tablespoons chopped fresh parsley

Instructions

1-Getting started with this Olive Garden Minestrone Soup Slow Cooker is straightforward and fun. Begin by preparing your ingredients, which takes about 20 minutes, so it’s ideal for any schedule. The total cooking time is around 6 hours, making it perfect for a slow day at home.

2-For the slow cooker method, combine the vegetable stock, diced tomatoes, celery, carrots, onion, garlic, herbs, salt, and pepper in a 6- or 7-quart slow cooker. Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until everything is tender. Then, stir in the zucchini, pasta, and green beans, and cook on high for another 20 to 30 minutes until the pasta is just right.

3-Finish by adding the spinach, kidney beans, navy or cannellini beans, and parsley, then heat through and add more stock if needed.

4-If you prefer the stovetop, sauté the carrots, celery, onions, and garlic in 2 tablespoons of olive oil for about 4 minutes. Next, add the broth, tomatoes, and seasonings, bring to a boil, cover, and simmer for 10 minutes.

5-After that, add the zucchini, green beans, and pasta, cover, and simmer for 10 to 15 minutes until the pasta is tender. Stir in the beans and spinach and cook for 2 more minutes. Serve hot, topped with finely shredded Parmesan or Romano cheese if you like. This method keeps things simple and customizable for your kitchen setup.

6-First, prep your veggies and gather all ingredients to make cooking smooth. In the slow cooker, layer everything as directed for even cooking. Monitor the time to ensure the pasta doesn’t overcook, and adjust seasonings at the end for the best taste.

Notes

🍝 Use any short pasta shape or omit pasta entirely to control texture.
🥦 Substitute vegetables like asparagus, kale, peas, yellow squash, or cauliflower to vary flavors.
❄️ For leftovers, prepare without pasta to avoid mushiness and add freshly cooked pasta when serving. The soup freezes well without pasta.

Prep Time: 20 minutes
Cooking Time: 6 hours
Cook Time: 6 hours
Category: Soup
Method: Slow Cooking and Simmering
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 359 per serving
Sugar: 11g
Sodium: 874mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 71g
Fiber: 18g
Protein: 18g
Cholesterol: 0mg

Keywords: Slow Cooker Minestrone, Hearty Vegetable Soup, Bean Soup, Italian Soup