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Close up view of a bowl of Slow Cooker Tuscan Minestrone Soup.
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One-Pot Healthy Tuscan Minestrone Soup

A set-it-and-forget-it hearty Italian Minestrone soup made in your slow cooker. Rich robust flavours from Italian herbs, tomatoes, fennel and cannellini beans.
Course Soups and Chowders
Cuisine Italian, Mediterranean
Diet Gluten Free
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8
Calories 138kcal
Author Elaine

Equipment

  • slow cooker
  • cocottes
  • cutting board

Ingredients

  • 2 cups onion finely diced
  • 1 cup fennel finely diced
  • 6 medium carrots, peeled and diced
  • 4 stalks celery, diced
  • 1 teaspoon dried chili pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried rosemary
  • 5 cloves garlic chopped
  • 6 cups chicken stock, or vegetable stock
  • 1 28 oz can tomatoes, preferably San Marzano
  • 1 14 oz can cannellini beans, or white kidney beans, rinsed and drained
  • 2 cups finely diced fresh kale ribs and stems removed (or spinach)
  • 2 rinds Parmigiano Reggiano (optional)
  • ½ cup coarsely grated Parmigiano Reggiano cheese for garnish (optional)

Instructions

  • Combine the first 12 ingredients in a slow cooker. Cover and cook on high for 4 hours or on low for 6 hours.
  • One hour before serving, add the cannellini beans, kale or spinach and Parmesan rinds. Continue cooking, covered.
  • Remove rinds, ladle into bowls and serve garnished with freshly grated Parmigiano Reggiano cheese.

Notes

This recipe makes 8 servings so you would need a 4 or 5-quart slow-cooker.
Nutrition information does not include optional Parmesan cheese.

Nutrition

Calories: 138kcal | Carbohydrates: 17g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 420mg | Potassium: 533mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8345IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 1mg