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To make a hearty rustic minestrone soup, gather these main ingredients: - 1 cup diced carrots - 1 cup diced celery - 1 cup diced zucchini - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (15 oz) diced tomatoes, with juice - 1 can (15 oz) cannellini beans, drained and rinsed - 4 cups vegetable broth - 1 cup small pasta (such as ditalini or elbow) - 1 cup fresh spinach, chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil These ingredients create a flavorful base for your soup. The beans add protein and fiber, while the vegetables provide vitamins and minerals. You can enhance your soup with these optional ingredients: - 1 cup chopped green beans - 1 cup corn kernels - 1 teaspoon red pepper flakes - Parmesan cheese for garnish Adding these ingredients can give your soup extra texture and flavor. The cheese adds a rich touch, while red pepper flakes can introduce a bit of heat. If you don’t have some main ingredients, here are some substitutions: - Use vegetable broth instead of chicken broth for a vegetarian option. - Replace cannellini beans with chickpeas or kidney beans. - Swap zucchini for yellow squash or bell peppers. These substitutions can change the taste and texture of the soup while keeping it delicious. You can customize the recipe to fit what you have on hand. Start by gathering all your ingredients. You need: - 1 cup diced carrots - 1 cup diced celery - 1 cup diced zucchini - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (15 oz) diced tomatoes, with juice - 1 can (15 oz) cannellini beans, drained and rinsed - 4 cups vegetable broth - 1 cup small pasta (like ditalini or elbow) - 1 cup fresh spinach, chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil First, chop the onions, garlic, carrots, celery, and zucchini. This makes it easy to cook. Mince the garlic finely so it mixes well. Once you have everything ready, you can move on to cooking. In a large skillet, add the olive oil and heat it over medium heat. Toss in the chopped onion and minced garlic. Sauté them for about 2-3 minutes until they are fragrant and soft. This step adds flavor to your soup. Next, transfer the cooked onion and garlic into your slow cooker. Add the diced carrots, celery, zucchini, diced tomatoes (with their juice), and rinsed cannellini beans. Pour in the vegetable broth. Stir in dried oregano, basil, and season with salt and pepper. Mix everything together well. Cover the slow cooker. Set it to cook on low for 6-8 hours or high for 3-4 hours. The goal is to make the veggies tender. About 30 minutes before serving, add the small pasta. If you feel it looks dry, add a bit more broth or water. This helps the pasta cook perfectly. Once the pasta is cooked, stir in the fresh spinach. Let it wilt for about 5 minutes. This adds color and nutrients to your soup. Before serving, remove the bay leaf. Taste your soup and adjust the seasoning if needed. I like to serve it in rustic bowls. Adding freshly grated Parmesan cheese and a drizzle of olive oil makes it special. Pair it with crusty bread for dipping. Enjoy! To boost the flavor of your rustic minestrone soup, use fresh herbs. Thyme and rosemary work great. Add them near the end of cooking for a fresh taste. You can also finish with a squeeze of lemon juice. It brightens the soup and adds a nice zing. If you like a little heat, try adding red pepper flakes. They give the soup a warm kick. Cooking times matter for perfect texture. Carrots and celery need longer cooking times, around 6-8 hours on low. Zucchini cooks faster, so add it during the last 2 hours. Spinach wilts quickly, so add it just 5 minutes before serving. This way, it stays vibrant and fresh. If you use frozen vegetables, they may need less time as well. Presentation makes a meal special. Serve the soup in rustic bowls to match its charm. Top each bowl with freshly grated Parmesan cheese. A drizzle of olive oil adds richness. Serve with crusty bread for dipping, creating a cozy meal. You can also pair it with a light salad for a balanced dinner. Enjoying this soup is all about comfort and warmth. {{image_2}} You can add meat to your Rustic Minestrone Soup for extra flavor and protein. A good choice is diced chicken. Cook it in the skillet with onion and garlic. You can also use sausage. Slice it into small pieces and add it when you mix the other ingredients in the slow cooker. Beef or turkey can work too. Just make sure to brown it first for the best taste. For a vegetarian or vegan twist, skip the meat and add more beans. Black beans or chickpeas can boost protein. You can also add extra vegetables like bell peppers or mushrooms. They add flavor and texture. Use vegetable broth to keep it vegan-friendly. This keeps the soup hearty and satisfying without any animal products. Change the ingredients with the seasons for new flavors. In spring, add fresh peas and asparagus. In summer, use fresh tomatoes and corn. Fall is great for adding squash or sweet potatoes. Winter can use hearty greens like kale or Swiss chard. These seasonal changes keep your soup exciting and fresh! To store leftover minestrone soup, let it cool first. Pour it into an airtight container. Make sure to seal it tight. Place it in the fridge. It will stay fresh for about 3-5 days. If you want to enjoy it later, freezing is a great option. Reheating minestrone soup is simple. Pour the soup into a pot. Heat on medium-low until warm. Stir often to prevent sticking. You can also use the microwave. Just heat in short bursts. Stir in between for an even heat. If the soup is thick, add a splash of broth or water. Freezing minestrone soup is easy. Use a freezer-safe container. Leave some space at the top. The soup will expand when frozen. Label the container with the date. It can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. Then, reheat it on the stove or microwave. Enjoy the comfort of this soup any time! Yes, you can use frozen vegetables. They are great for saving time. Frozen veggies keep their nutrients well. Just add them to the slow cooker. No need to thaw. This option makes cooking easy and fast. Small pasta works best for minestrone soup. I suggest ditalini or elbow pasta. These shapes fit well in the soup. They soak up flavors nicely. You can also use gluten-free pasta if needed. To make the soup gluten-free, use gluten-free pasta. Check the broth label to ensure it's gluten-free. Most vegetable broths are safe, but always verify. This way, everyone can enjoy your soup. You can store minestrone soup in the fridge for 3 to 4 days. Make sure to use an airtight container. If you want to keep it longer, freeze it. This soup freezes well and stays tasty. You learned how to make a hearty rustic minestrone soup. We covered the main ingredients and optional flavors to enhance your dish. You now know step-by-step instructions and helpful tips for perfecting your soup. Remember, you can easily adapt this recipe with meat, vegetarian, or seasonal options. Proper storage and reheating ensure you enjoy every bite later. Embrace this simple, comforting recipe today, and let it bring warmth to your table. Enjoy making it your own!

Rustic Minestrone Soup Slow Cooker

Cozy up with a bowl of rustic minestrone soup that warms the heart and satisfies the soul. This wholesome recipe bursts with fresh veggies, hearty beans, and tender pasta, all simmered to perfection. Perfect for chilly days or a family gathering, it's simple to make in a slow cooker. Ready to elevate your soup game? Click through to explore this delicious recipe and savor the flavors of comfort food.
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Ingredients
  

1 cup diced carrots

1 cup diced celery

1 cup diced zucchini

1 medium onion, chopped

2 cloves garlic, minced

1 can (15 oz) diced tomatoes, with juice

1 can (15 oz) cannellini beans, drained and rinsed

4 cups vegetable broth

1 cup small pasta (such as ditalini or elbow)

1 cup fresh spinach, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the diced onions and garlic, sautéing for about 2-3 minutes until fragrant and translucent.

    Transfer the sautéed onions and garlic to the slow cooker.

      Add the diced carrots, celery, zucchini, diced tomatoes (with juice), cannellini beans, and vegetable broth to the slow cooker.

        Stir in the dried oregano, basil, bay leaf, and season with salt and pepper. Mix well to combine all ingredients.

          Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.

            About 30 minutes before serving, add the small pasta to the slow cooker. If needed, add additional broth or water to ensure the pasta cooks well.

              Once the pasta is cooked, stir in the fresh spinach and let it wilt for about 5 minutes.

                Remove the bay leaf before serving. Adjust seasoning if necessary.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                    - Presentation Tips: Serve in rustic bowls, garnished with freshly grated Parmesan cheese and a drizzle of olive oil. Accompany with crusty bread for dipping.