This minestrone soup recipe is inspired by a recipe that my grandmother makes. It’s cozy and filling, and really healthy, too! She likes to add in ground italian sausage for extra heartiness and flavor, but I opted to leave it out this time to keep things vegetarian-friendly! I love to serve it with freshly grated parmesan, fresh basil, and good crusty bread. This minestrone soup is a crockpot recipe, which I find to be so handy at this time of year! Who doesn’t like an easy dinner?
You can prep fresh ingredients ahead of time, like diced veggies and grated parmesan, and store them in stasher bags in the fridge ‘til you’re ready to cook. And, the finished soup freezes and reheats well. So if you end up with some leftovers - let the soup cool, transfer to a stasher bag, seal tightly, and lay flat in your freezer!
Veggie Minestrone Soup Recipe
Add all ingredients to a large crockpot, except for the noodles, and cook on low for 8 hours.
Turn the crockpot up to high, add the noodles, place the lid back on, and cook for another 30 minutes or so, until the noodles are soft.
Season to taste. Serve with freshly grated parmesan, chopped basil, and fresh bread.
Store leftover minestrone soup in the refrigerator or freezer in a tightly sealed stasher bag.