Description
A hearty vegetable soup that is perfect for a cozy meal.
Ingredients
Scale
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 cups diced carrots
- 2 cups diced celery
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup uncooked small pasta (optional)
- 2 cups fresh spinach, chopped
- Fresh parsley for garnish
Instructions
- Start by gathering all your ingredients. Dice the onion, carrots, celery, zucchini, and yellow squash. Mince the garlic and set it aside.
- In your crockpot, combine the diced onion, garlic, carrots, celery, zucchini, and yellow squash. Add the diced tomatoes, kidney beans, cannellini beans, tomato sauce, vegetable broth, and water. Stir in the dried oregano, basil, thyme, bay leaf, and a generous pinch of salt and pepper.
- Cover the crockpot with the lid and set it to cook on low for 6–8 hours or on high for 3–4 hours.
- About 30 minutes before the cooking time ends, stir in the uncooked pasta.
- Once the pasta is cooked, stir in the chopped spinach and let it wilt for a few minutes. Taste the soup and adjust the seasoning if needed. Remove the bay leaf before serving.
Notes
- This soup is versatile; feel free to add other vegetables you have on hand.
- For a heartier meal, serve it with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg