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Low Sodium Slow-Cooker Minestrone Soup

Low Sodium Slow-Cooker Minestrone Soup

Christopher Lower
A thick soup of Italian origin, loaded with nutritious vegetables and protein rich beans. 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Soup
Cuisine Italian
Servings 8 people
Calories 216 kcal

Ingredients
  

  • 1 cup Celery diced
  • 1 cup Carrot diced
  • 1 cup Onion diced
  • 1 cup Green Beans fresh, cut into 1" pieces
  • 64 oz Vegetable Stock unsalted, or lowest sodium you can find
  • 2 14.5 oz cans Tomatoes no salt added, diced
  • 1 15 oz can Kidney Beans no salt added, drained, and rinsed
  • 1 15 oz can Great Northern Beans no salt added, drained, and rinsed
  • 4 cloves Garlic minced
  • 1 tbsp Basil dried
  • 2 tsp Oregano dried
  • 2 tsp Thyme dried
  • 1/2 tsp Rosemary dried and crushed
  • 1 Bay Leaf
  • 1 tsp Black Pepper fresh ground
  • 1 1/2 cup Whole Wheat Elbow Pasta dried

Instructions
 

  • Add all of the ingredients except the pasta to your crockpot. Cook on low for 8-10 hours, or on high for 4-5 hours. Adjust your seasonings to taste. 
  • 10 minutes prior to serving, add the pasta and cook on high for 10 minutes or until the pasta is al dente. Serve as soon as the pasta is ready.  

Notes

If you plan on storing the soup, do it without the pasta mixed in. Otherwise the pasta absorbs the liquid and can dissolve. Store in an airtight container in the refrigerator for 3-4 days. You can also freeze in an airtight freezer container for 4 to 6 months. 

Nutrition

Serving: 1.5cupsCalories: 216kcalCarbohydrates: 42gProtein: 10gFat: 1gSodium: 166mgPotassium: 254mgFiber: 9g
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