Crock Pot Spaghetti Soup
Cozy Up with a Bowl of Two-Bean Minestrone Soup (Spaghetti Soup)!
Is there anything more comforting than a hearty bowl of soup on a chilly evening? This Two-Bean Minestrone Soup, affectionately known as Spaghetti Soup in many households, is a family favorite for a reason. It’s packed with flavor, incredibly easy to make (especially in a slow cooker!), and wonderfully satisfying. This isn’t your typical minestrone; the addition of spaghetti transforms it into a truly comforting and filling meal.
We’ve taken the classic Italian-American flavors you love – tender beans, vibrant vegetables, and a rich tomato base – and simplified the process for a weeknight dinner. The slow cooker does all the work, allowing you to spend more time with loved ones and less time in the kitchen.
What makes this soup special?
- Slow Cooker Simplicity: Dump everything in and let it simmer! Perfect for busy schedules.
- Hearty and Filling: The combination of beans and spaghetti makes this soup a complete meal.
- Flavorful and Versatile: Feel free to add other vegetables you enjoy, like zucchini or diced tomatoes.
- Kid-Friendly: The spaghetti makes it a hit with even the pickiest eaters.
Tips for the Best Two-Bean Minestrone Soup:
- Bean Choice: We love the combination of cannellini and kidney beans, but feel free to experiment with other varieties like great northern or navy beans.
- Broth Quality: Using a good quality vegetable or chicken broth will significantly enhance the flavor of the soup.
- Don’t Overcook the Spaghetti: Add the spaghetti during the last 20-30 minutes of cooking to prevent it from becoming mushy.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
Serving Suggestions:
Serve this Two-Bean Minestrone Soup with a crusty loaf of bread for dipping and a side salad for a complete and satisfying meal. A sprinkle of grated Parmesan cheese adds a lovely finishing touch.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the spaghetti may become a bit softer after freezing. It’s best to freeze the soup before adding the spaghetti.
Q: Can I use dried beans instead of canned?
A: Yes, but you’ll need to soak and cook the dried beans before adding them to the slow cooker. About 1 1/2 cups of dried beans will equal one 15oz can.
Q: What if I don’t have all the vegetables?
A: Feel free to substitute or omit vegetables based on what you have on hand. Any root vegetables or leafy greens will work well.
Q: Can I make this soup vegetarian/vegan?
A: Absolutely! Just use vegetable broth and ensure any added ingredients are also vegetarian/vegan friendly.
Two-Bean Minestrone Soup (Spaghetti Soup)
Ingredients
- 2 medium carrots cut into 1/2 inch slices
- 1 medium onion halved crosswise, cut into thin wedges
- 1 medium celery stalk chopped
- 1 clove garlic minced
- 2 14oz cans vegetable or chicken broth
- 1 19oz can cannellini beans drained, rinsed
- 1 15.5 or 15 oz can kidney beans drained, rinsed
- 1 14.5 oz can Italian-seasoned stewed tomatoes un-drained, cut up
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 cup Green Giant Frozen Cut Leaf Spinach thawed
- 3 oz uncooked spaghetti broken into thirds (3/4 cup)
Instructions
- In 3-4 quart slow cooker, combine all ingredients except spinach and spaghetti; mix well.
- Cover; cook on low setting for 7 to 9 hours
- About 20 minutes before serving, stir thawed spinach and spaghetti into soup. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until spaghetti is tender.
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