This minestrone soup is a favorite for obvious reasons. It's hearty, filled with tons of vegetables, and packed with flavor. It's the soup recipe that you'll make again and again!
Make ahead tip: The soup freezes well. Freeze for up to 3 minutes. Thaw in the refrigerator the day before, then reheat as desired.
Slow cooker directions: Add all the ingredients to the slow cooker, except the pasta or rice, spinach, and lemon juice. Cook on low for 3 hours, then add the pasta or rice, spinach, and lemon juice. Cook on low for 1 more hour. Add the lemon juice and give it a quick stir.
1If you don't have Italian seasoning on hand, you can use equal combination of dried basil, oregano, parsley, etc. totaling 1.5 Tablespoons.
2Use your favorite combination of beans. I've used chick peas in this recipe as well!
3Any type of pasta or rice works, but just make sure it's smaller in shape.
Find it online: https://runlifteatrepeat.com/minestrone-soup/