This soup is spring in a slow cooker. In this recipe for Slow-Cooker Green Minestrone Soup, all the green garden goodness that spring has to offer finds its way into one warming bowl. Cooking this soup low and slow for 4 ½ hours builds up complex layers of flavor; the broth gets its dynamic taste from the slow infusion with the celery, leek, green onion, and garlic, picking up a subtle spice along the way from the crushed red pepper. Since the beans, spinach, and peas don't require as long of a cook time, we add them later in the process to help retain their rich color.
This soup is incredibly flavorful from all of the added aromatics, but a bevy of vegetables (snap peas, baby spinach, and sweet peas) keeps it light and fresh. The vegetables retain a bit of their crunch, which is exactly what we want in a springtime minestrone. All of these ingredients are readily available at the grocery store, but be sure to check out your local farmer's market to get the freshest and most vibrant produce.
We can't help but top this soup with grated Parmesan, a shower of fresh dill, and a swirl of olive oil, which really are the ideal finishing touches. With a warm piece of sourdough for dunking, this soup is a completely healthy and satisfying meal.
Preserve the bright hues and delicate flavors of the peas and spinach by adding them toward the end of the cooking process.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.