You guys, my 3 year old has the most incredible memory. It’s hilarious! It’s almost become a game. This morning, I noticed that the earplugs I keep by my side of the bed were missing (my husband SNORES), and I asked Oscar if he knew where they were. He didn’t even skip a beat before responding “yes, they’re behind Dad’s radio on the floor”. This is like, the most obscure place they could be. But he was right.
The other day I couldn’t find Wally’s toothbrush, and Oscar saw me looking for it and told me to look under Wally’s crib. Yup, there it was. So funny! I don’t know if it’s just a 3 year old thing, but it’s awesome. He’s actually so helpful sometimes.
Anyway, how was your weekend? We ended up getting a sitter Friday night so we could go out and celebrate a friend’s birthday, and then the rest of the weekend was pretty low-key. I was SO productive on Sunday! I did tons of cleaning, cooking and baking. I even made a crazy good no-churn ice cream that I can’t wait to share with you all! After Sundays like that, I love, LOVE having an easy meatless Monday meal for the next day. This crockpot minestrone soup is the easiest!
This soup is truly a “dump and go” crockpot recipe. I bet you have most of the ingredients in your pantry and fridge already! It does make a TON of soup, but I actually like making a huge batch so I can freeze the other half for later. I’m big into freezing extras these days (baby prep)!!
The soup will take about 6-8 hours on low, or 3-4 hours on high. I still haven’t jumped on the Instant Pot bandwagon, although I’m really close, so I’m afraid I don’t have any instructions for that method!
Feel free to add extra seasonings or some spice if you like things spicy! Oh, and don’t forget the garlic butter breadsticks on the side. 🙂
Crockpot Minestrone Soup
Yield 8-10 servings
You have to try this super easy dump-and-go slow-cooker minestrone soup that is loaded with hearty, fiber-rich vegetables. It tastes amazing - way better than the can!
- 1 large can (28 oz) diced tomatoes
- 1 can (15 oz) navy (white) beans, rinsed and drained
- 1 can (15 oz) red kidney beans, rinsed and drained
- 2 carrots, diced
- 2 stalks celery, diced
- 1 yellow onion, diced
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 2 tsp oregano
- 2 bay leaves
- 1 parmesan rind
- 6 cups vegetable stock
- 2 cups water
- 1 cup frozen green beans (thawed)
- 1 1/2 cups ditalini pasta
- grated parmesan cheese, for serving (optional)
- To the slow cooker, add the diced tomatoes, white and red beans, carrots, celery, onion, tomato paste, garlic, and seasonings. Add the parmesan rind, along with the vegetable stock and water, and stir with a large spoon to combine. Set the slow cooker on low for 6-8 hours or high for 3-4 hours.
- Roughly 30 minutes before you plan to eat, add the pasta and thawed green beans, and stir to combine; the pasta will cook in this time.
- Serve with grated parmesan cheese on top, and my easy garlic butter breadsticks!
Leftovers should be cooled completely before being stored in an airtight container, for 3-4 days in the refrigerator or up to 2 months in the freezer.
Want more easy, soul-warming recipes?