Winter has finally arrived in Cincinnati which means my kitchen has been full of warm, delicious soups recently! I’ve been on a soup for lunch kick lately. I make a big pot of it on Sunday and then have to enjoy for lunch all week. Last week it was IowaGirlEats Spicy Tomato & Turkey Soup with Ditalini.
This week I modified the Minestrone Soup Recipe from SkinnyTaste.
Served along side of a delicious grilled cheese, the perfect sandwich to go with soup.
As long as you have all of the ingredients, you can throw this soup together in about 20 minutes. Set your crock pot on low and come back 6 hours later to a delicious vegetable soup.
Italian Vegetable Soup
Serves 6, 1 ¾ Cup Per Serving
- 1 cup celery, diced
- 1 cup carrots, diced (about 20 baby ones)
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 2 (14 oz) cans petite diced tomatoes
- 1 box frozen chopped spinach
- 3 bay leaves
- 3 tbsp Italian Seasoning
- salt and pepper
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups fat free chicken broth
- 1 cup ditalini pasta (or similar small pasta)
- Parmesan cheese for garnish
Spray the inside of your crock pot with non-stick spray.
Add in the celery, carrots, onion, garlic, zucchini, squash, tomatoes, frozen spinach, bay leaves, Italian seasoning and 3 cups of the chicken broth.
You can add the rest of the broth and beans at this point or you can blend the beans up with the remaining cup of broth and then add to the soup. I blended mine and it helped thicken the broth.
Cook on low for 6-8 hours.
30-45 minutes before you are ready to serve, add in the dry pasta and remove the bay leaves.
Continue cooking for 30-45 minutes, or until the pasta is tender.
Garnish with a tablespoon of parmesan cheese.